Asian Rice And Lentil Patties (Betty Crocker) Recipe

• 1/2 c. uncooked brown rice
• 1/4 c. dry lentils sorted and washed
• 1 1/2 c. water
• 1/4 c. raw cashews finely minced
• 2 Tbsp. dry bread crumbs
• 2 Tbsp. stirfry sauce
• 1/2 c. finely minced green onions
• 1 x egg beaten
• 1/2 c. sliced celery 1/4 inch thick
• 1/2 c. sliced carrot 1/4 inch thick
• 1/2 c. water
• 2 Tbsp. stirfry sauce

1. Rice and Lentils.
2. Heat rice, lentils and water to boiling in a 2-qt saucepan; reduce heat to low.
3. Cover and simmer 30 to 40 min, stirring occasionally, till lentils are tender and water is absorbed.
4. Cold slightly.
5. Patties.
6. Mash rice mix slightly with fork.
7. Stir in remaining ingredients to complete the mix.
8. Shape into 4 rounds about 1/2 inch thick.
9. Spray 10-inch skillet with vegetable cooking spray.
10. Cook patties in skillet about 10 min, turning once, till golden.
11. Remove from skillet and keep hot.
12. Vegetable Sauce.
13. In the same skillet, heat all ingredients to boiling; reduce heat to medium.
14. cover and cook up to 5 min, stirring occasional, till vegetables are crisp-tender.
15. Add in patties to the skillet.
16. Cover and cook over medium heat about 5 to 8 min or possibly till the patties are warm.
17. Serve sauce and patties over noodles or possibly rice with a green vegetable along side.
18. Tip.
19. Cut the time in half by using leftover rice and lentils.
20. Reheat them with a little water or possibly broth to produce the needed starch.
21. Let cold to the touch and make the patties
22. TESTED: Based on the time-saving tip, I used the idea (not necessarily the proportions).
23. I mixed 1/4 c. white rice leftover from Chinese dinner with 1/2 c. cooked red lentils.
24. Added the cashews, some crumbs, a little sauce and some chives for color: omitted egg.
25. Made 4 small patties; placed in freezer while I made a vegetable sauce (1-c. total) with red and green bell pepper strips, carrots and celery, spring onion and stir fry sauce; salt and pepper and a healthy pinch of red pepper flakes; added vegetable broth and cornstarch so which we each got about 1/2 c. moist sauce.
26. For the pasta, I made angel hair spaghetti tossed with shredded napa and cumin seed.
27. Meanwhile browned the patties with vegetable oil spray and completed the heating in the toasted oven.
28. Served 2 or possibly 3.
29. It was delicious!
30. NOTES : Stirfry sauce is a variation on sweet-sour and teriyaki and may be labeled Asian gourmet or possibly master sauce.
31. Or possibly try a vegetarian oyster sauce or possibly Japanese style sweet sour sauce made with apricot and peppers.
32. Serve the patties on a bed of rice or possibly Chinese noodles.
33. Accompany with green beans or possibly broccoli.
34. Total Time: 20 mins preparation and 50 mins cooking (see TIP).
35. Makes 4 patties.
36. Cooking: Easy Meatless
37. Here is a recipe from the book with a note of our changes.
38. We used Yoshida's gourmet sauce for the teriyaki.
39. Very good, basic recipe you can play with.

brown rice, water, cashews, bread crumbs, stirfry sauce, green onions, egg, celery, water, stirfry sauce

Taken from cookeatshare.com/recipes/asian-rice-and-lentil-patties-betty-crocker-70510 (may not work)