ASIAN RICE AND LENTIL PATTIES

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Asian Rice and Lentil Patties image

Amazing Asian cuisine boasts a meatless, veggie-powered main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h23m

Yield 4

Number Of Ingredients 13

1/2 cup uncooked brown rice
1/4 cup dried lentils, (2 ounces), sorted and rinsed
1 1/2 cups water
1/4 cup finely chopped cashews
2 tablespoons Progresso™ dry bread crumbs (any flavor)
2 tablespoons stir-fry sauce
4 medium green onions, finely chopped (1/4 cup)
1 egg, beaten
1 medium celery stalk, sliced (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1/2 cup water
2 tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired

Steps:

  • Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
  • Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each 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 patties from skillet; keep warm.
  • Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

Nutrition Facts : Calories 235, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg

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