Recipe: Asian Rice and Lentil Patties with Vegetable Sauce

ASIAN RICE AND LENTIL PATTIES

FOR THE RICE AND LENTILS:*
1/2 cup uncooked brown rice
1/4 cup dried lentils, sorted and washed
1 1/2 cups water
FOR THE PATTIES:
1/4 cup raw cashews, finely chopped
2 tablespoons dry bread crumbs
2 tablespoons stirfry sauce
1/2 cup finely chopped green onions
1 egg, beaten
FOR THE VEGETABLE SAUCE:
1/2 cup sliced celery, 1/4 inch thick
1/2 cup sliced carrot, 1/4 inch thick
1/2 cup water
2 tablespoons stirfry sauce*

TO PREPARE THE RICE AND LENTILS:*
Heat rice, lentils and water to boiling in a 2-quart saucepan; reduce heat to low. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.

TO MAKE THE PATTIES:
Mash rice mixture slightly with fork. Stir in remaining ingredients to complete the mixture. Shape into 4 rounds about 1/2 inch thick.

Spray 10-inch skillet with vegetable cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet and keep warm.

TO MAKE THE VEGETABLE SAUCE:
In the same skillet, heat all ingredients to boiling; reduce heat to medium. cover and cook up to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Add patties to the skillet. Cover and cook over medium heat about 5 to 8 minutes or until the patties are hot.

Serve sauce and patties over noodles or rice with a green vegetable along side.

*Cut the time in half by using leftover rice and lentils. Reheat them with a little water or broth to produce the needed starch. Let cool to the touch and make the patties

*Stirfry sauce is a variation on sweet-sour and teriyaki and may be labeled Asian gourmet or master sauce. Or try a vegetarian oyster sauce or Japanese style sweet sour sauce made with apricot and peppers.

Makes 4 patties
Source: Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes