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Recipe Name: Asian Rice And Lentil Patties (betty Crocker) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Cup(s) Uncooked brown rice
1/4 Cup(s) Dried lentils, sorted and
washed
1 1/2 Cup(s) Water
1/4 Cup(s) Raw cashews, finely chopped
2 Tablespoon(s) Dry bread crumbs
2 Tablespoon(s) Stirfry sauce
1/2 Cup(s) Finely chopped green onions
1 Egg, beaten
1/2 Cup(s) Sliced celery, 1/4 inch
thick
1/2 Cup(s) Sliced carrot, 1/4 inch
1 Sun Bookreview]
Directions:
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 occassionally, until lentils are tender and water is
absorbed. Cool slightly. 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.
Vegetable Sauce. In the same skillet, heat all ingredients to boiling;
reduce heat to medium. cover and cook up to 5 minutes, stirring
occassionaly, 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. [210 Cals, 55 cals from fat; 6g total
fat.] Tip. 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 [Published by The Kitchen
Path http://home.earthlink.net/~kitpath TESTED: Based on the
time-saving tip, I used the idea (not necessarily the proportions). I
mixed 1/4 cup white rice leftover from Chinese dinner with 1/2 cup
cooked red lentils. Added the cashews, some crumbs, a little sauce and
some chives for color: omitted egg. Made 4 small patties; placed in
freezer while I made a vegetable sauce (1-cup total) with red and
green bell pepper strips, carrots and celery, spring onion and stir
fry sauce; salt and pepper and a pinch of red pepper flakes; added
vegetable broth and cornstarch so that we each got about 1/2 cup moist
sauce. For the pasta, I made angel hair spaghetti tossed with shredded
napa and cumin seed. Meanwhile browned the patties with vegetable oil
spray and completed the heating in the toasted oven. Served 2 or 3. It
was delicious! -Pat H. NOTES : 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. Serve the patties on a bed of
rice or Chinese noodles. Accompany with green beans or broccoli. Total
Time: 20 mins preparation and 50 mins cooking (see TIP). Makes 4
patties. *Recipe from Betty Crocker's Vegetarian Cooking: Easy
Meatless Main Dishes. (Macmillan 1998) Recipe by: Vegetarian Cooking:
Easy Meatless Main Dishes* Posted to EAT-LF Digest by Pat Hanneman
<kitpath@earthlink.net> on Aug 19, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 46.5mg
Sodium: 69.5mg
Potassium: 142.6mg
Carbohydrates: 25.2g
Fiber: 2.6g
Sugar: 1.5g
Protein: 4g


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