Recipe - Veggie Balls In Barbecue Sauce

10 ounce Refrigerated Pizza Crust
2 Three fourths cup Water
One half cup Dried lentils, rinse
1 cup Uncooked instant rice
One fourth cup Finely chopped onion
1 teaspoon Dried Italian seasoning
One fourth teaspoon Salt
One fourth cup Plain Bread Crumbs
1/3 cup Fatfree egg product, thaw
1 1/3 cup Barbecue sauce

Prep Time: 55 minutes

In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat
to mediumlow; cover and cook 8 minutes, stirring occasionally.

Add rice, onion, Italian seasoning and salt; mix well. Return to a boil.
Reduce heat to mediumlow; cover and cook 8 to 10 minutes or until liquid
is absorbed and lentils and rice are tender, stirring occasionally.

Remove saucepan from heat; uncover and let stand 10 minutes.

Stir bread crumbs, egg product and 2 tablespoons of the barbecue sauce into
lentil mixture, mashing mixture slightly while mixing. With wet heands,
shape into 36 (1inch) balls.

Spray large nonstick skillet with nonstick cooking spray. Heat over
mediumhigh heat until hot. Add veggie balls; cook 6 to 8 minutes or until
browned on all sides, turning frequently with 2 spoons.

Reduce heat to medium; pour remaining barbecue sauce over veggie balls.
Cook 5 minutes or until thoroughly heated, stirring frequently.

18 servings

TIP: To make ahead, prepare veggie balls in sauce as directed above. Place
in covered container; refrigerate. To reheat, place in microwavesafe
bowl;
microwave on HIGH until thoroughly heated, stirring occasionally.

Posted to MMRecipes Digest by "Paula M. Wachter"
demoness@bellatlantic.net on Oct 12, 1998