*  Exported from  MasterCook  *
               Asian Rice and Lentil Patties (Betty Crocker)
 Recipe By     : Vegetarian Cooking: Easy Meatless Main Dishes*
 Serving Size  : 4    Preparation Time :1:10
 Categories    : Entrees                          Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---RICE AND LENTILS---
      1/2  cup           uncooked brown rice
      1/4  cup           dried lentils -- sorted and washed
    1 1/2  cups          water
      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
                         ---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
 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
 08/08/98 (Sun) Bookreview]
 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.
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 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)