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Asian Rice And Lentil Patties
Ingredients
- 1/2 c. uncooked brown rice
- 1/4 c. dry lentils (2 ounce.), sorted & rinsed
- 1 1/2 c. water
- 1/4 c. finely minced cashews
- 2 Tbsp. dry bread crumbs
- 2 Tbsp. stir-fry sauce
- 4 med green onions, finely minced
- 1 x egg (or possibly substitute), beaten
- 1 med stalk celery, sliced
- 1 med carrot, sliced
- 1/2 c. water
- 2 Tbsp. stir-fry sauce Warm cooked Chinese noodles or possibly rice, (optional)
Directions
- Heat rice, lentils, and water to boiling in a 2-qt saucepan. Reduce heat to low, cover, and simmer 3-40 min, stirring occasionally, till lentils are tender and water is absorbed. Cold slightly.
- Mash rice mix slightly with a fork. Stir in remaining ingredients except Vegetable Sauce and noodles (or possibly rice). Shape mix into 4 patties, each about 1/2-inch thick.
- Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 min, turning once, till golden. Remove patties from skillet and keep hot.
- Prepare Vegetable Sauce in same skillet. Add in patties. Cover and cook over medium heat for 5-10 min or possibly till patties are warm. Serve sauce and patties over Chinese noodles or possibly rice.
- To prepare Vegetable Sauce: Heat all ingredients to boiling; reduce heat to medium. Cover and cook about 5 min, stirring occasionally, till vegetables are crisp-tender.
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