• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Asian Rice and Lentil Patties (Betty Crocker)

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • ------------------------------RICE AND LENTILS------------------------------
  • 1/2 c Uncooked brown rice
  • 1/4 c Dried lentils; sorted and
  • -washed
  • 1 1/2 c Water


1/4 c Raw cashews; finely chopped
2 tb Dry bread crumbs
2 tb Stirfry sauce
1/2 c Finely chopped green onions
1 Egg; beaten

1/2 c Sliced celery; 1/4 inch
1/2 c Sliced carrot; 1/4 inch
1/2 c Water
2 tb 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

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

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