Asian rice and lentil patties (betty crocker)

4 Servings

Ingredients

Quantity Ingredient
½ cup Uncooked brown rice
¼ cup Dried lentils; sorted and washed
1½ cup Water
¼ cup Raw cashews; finely chopped
2 tablespoons Dry bread crumbs
2 tablespoons Stirfry sauce
½ cup Finely chopped green onions
1 Egg; beaten
½ cup Sliced celery; 1/4 inch thick
½ cup Sliced carrot; 1/4 inch thick
½ cup Water
2 tablespoons Stirfry sauce

Directions

RICE AND LENTILS

PATTIES

VEGETABLE SAUCE

Rice and Lentils. Heat rice, lentils and water to boiling in a 2-quart saucepan; reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occassionally, until lentils are tender and water is absorbed. Cool slightly.

Patties. Mash rice mixture slightly with fork. Stir in remaining ingredients to complete the mixture. Shape into 4 rounds about ½ inch thick. Spray 10-inch skillet with vegetable cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet and keep warm.

Vegetable Sauce. In the same skillet, heat all ingredients to boiling; reduce heat to medium. cover and cook up to 5 minutes, stirring occassionaly, until vegetables are crisp-tender. Add patties to the skillet. Cover and cook over medium heat about 5 to 8 minutes or until the patties are hot. Serve sauce and patties over noodles or rice with a green vegetable along side.

[210 Cals, 55 cals from fat; 6g total fat.] Tip. Cut the time in half by using leftover rice and lentils. Reheat them with a little water or broth to produce the needed starch. Let cool to the touch and make the patties

[Published by The Kitchen Path 08/08/98(Sun) Bookreview]

TESTED: Based on the time-saving tip, I used the idea (not necessarily the proportions). I mixed ¼ cup white rice leftover from Chinese dinner with ½ cup cooked red lentils. Added the cashews, some crumbs, a little sauce and some chives for color: omitted egg. Made 4 small patties; placed in freezer while I made a vegetable sauce (1-cup total) with red and green bell pepper strips, carrots and celery, spring onion and stir fry sauce; salt and pepper and a pinch of red pepper flakes; added vegetable broth and cornstarch so that we each got about ½ cup moist sauce. For the pasta, I made angel hair spaghetti tossed with shredded napa and cumin seed.

Meanwhile browned the patties with vegetable oil spray and completed the heating in the toasted oven. Served 2 or 3. It was delicious! -Pat H.

NOTES : Stirfry sauce is a variation on sweet-sour and teriyaki and may be labeled Asian gourmet or master sauce. Or try a vegetarian oyster sauce or Japanese style sweet sour sauce made with apricot and peppers. Serve the patties on a bed of rice or Chinese noodles. Accompany with green beans or broccoli. Total Time: 20 mins preparation and 50 mins cooking (see TIP).

Makes 4 patties. *Recipe from Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes. (Macmillan 1998) Recipe by: Vegetarian Cooking: Easy Meatless Main Dishes* Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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