ASIAN RICE AND LENTIL BURGERS

Asian Rice and Lentil Burgers image

Skip the beef! Brown rice, lentils, cashews and a dash of stir-fry sauce make sensational veggie burgers.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 13

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Ingredients

1/2 cup uncooked brown rice
1/4 cup dried lentils (2 oz), sorted, rinsed
1 1/2 cups water
2 tablespoons finely chopped cashews, slivered almonds or dry-roasted peanuts
2 tablespoons Progresso™ plain dry bread crumbs
2 tablespoons stir-fry sauce
4 medium green onions, finely chopped (1/4 cup)
1/4 cup fat-free egg product
1 medium stalk celery, sliced (1/2 cup)
1 medium carrot, peeled, sliced (1/2 cup)
1/2 cup water
2 tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired

Steps:

In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat to low. Cover; simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
In same skillet, mix sauce ingredients; heat to boiling. Reduce heat to medium; add burgers. Cover; cook 5 to 8 minutes until burgers are hot and vegetables are crisp-tender. Serve sauce and burgers over Chinese noodles.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 0 g