Recipe - Asian Rice And Lentil Patties (Betty Crocker)

RICE AND LENTILS
One half cup Uncooked brown rice
One fourth cup Dried lentils; sorted and
washed
1 One half cup Water

PATTIES
One fourth cup Raw cashews; finely chopped
2 tablespoon Dry bread crumbs
2 tablespoon Stirfry sauce
One half cup Finely chopped green onions
1 Egg; beaten

VEGETABLE SAUCE
One half cup Sliced celery; One fourth inch
thick
One half cup Sliced carrot; One fourth inch
thick
One half cup Water
2 tablespoon Stirfry sauce

Rice and Lentils. Heat rice, lentils and water to boiling in a 2quart
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 One half inch
thick. Spray 10inch 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 crisptender. 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 http://home.earthlink.net/~kitpath
08/08/98(Sun) Bookreview]

TESTED: Based on the timesaving tip, I used the idea (not necessarily the
proportions). I mixed One fourth cup white rice leftover from Chinese dinner with
One half 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 (1cup 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 One half 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 sweetsour 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 EATLF Digest by Pat Hanneman kitpath@earthlink.net on Aug 19,
1998, converted by MM_Buster v2.0l.