Recipe - Lentil-Rice Loaf (Burgers)

3 cup Water
Three fourths cup Uncooked lentils; sorted,
rinsed
1 cup Uncooked regular rice
One half cup Finely chopped onion
One half teaspoon Salt
1 One half cup Spaghetti sauce or salsa
One half cup Plain bread crumbs
One half cup Shredded carrot
1/8 teaspoon Pepper
1 Egg; slightly beaten
More dry bread crumbs if
desired

I got this recipe from Pillsbury Cookbooklet #181, March, 1996. They made
it into a meatloaf but I've found it works well as burgers too.

In medium saucepan, combine water and lentils. Bring to a boil. Reduce
heat; cover and simmer for 5 minutes. Add rice, onion and salt. Mix well.
Cover; simmer an additional 1518 minutes or until liquid is absorbed and
lentils and rice are tneder. Remove from heat; cool 10 minutes. Stir in 23
Tablesppons of spaghetti sauce or salsa as well as the remaining
ingredients. Shape into patties, firmly compacting. (I found that coating
the patties with dry bread crumbs helped them stay together but this is
optional) Spray nonstick skillet with cooking spray and "fry" until
lightly browned on the outside. (Or you can press the mixture firmly into a
sprayed loaf pan and bake at 350 for 4045 minutes or until the top is
golden brown and the loaf is firm. Remove from oven and cool 10 minutes.)
In a small saucepan, heat remaining spaghetti sauce 34 minutes or until
hot. (When I serve it with salsa, I leave the salsa cold) Serve over
patties or loaf. You should get 6 patties.

Nutrition information:

Calories: 330, Calories from fat: 45, Total fat: 5g, Saturated: 1g,
Cholesterol: 35mg, Sodium: 590mg, Carbohydrate: 57g, Dietary Fiber: 11g,
Sugars: 5g, Protein: 13g, Vitamin A: 70%, Vitamin C: 10%, Calcium: 6%,
Iron: 25%.

Posted to JEWISHFOOD digest by "Debbie Walter" DWALTE@missc.state.wy.us
on Nov 13, 1998, converted by MM_Buster v2.0l.