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Prep 25min
Total1hr15min
Servings4
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Ingredients
Burgers
1/2
cup uncooked brown rice
1/4
cup dried lentils (2 oz), sorted, rinsed
1 1/2
cups water
2
tablespoons finely chopped cashews, slivered almonds or dry-roasted peanuts
2
tablespoons Progresso™ plain dry bread crumbs
2
tablespoons stir-fry sauce
4
medium green onions, finely chopped (1/4 cup)
1/4
cup fat-free egg product
Vegetable Sauce
1
medium stalk celery, sliced (1/2 cup)
1
medium carrot, peeled, sliced (1/2 cup)
1/2
cup water
2
tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired
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Steps
1
In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat to low. Cover; simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
2
In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
3
Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
4
In same skillet, mix sauce ingredients; heat to boiling. Reduce heat to medium; add burgers. Cover; cook 5 to 8 minutes until burgers are hot and vegetables are crisp-tender. Serve sauce and burgers over Chinese noodles.
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Legumes such as lentils supply plenty of folic acid. Folic acid is important for healthy blood cells and healthy pregnancies.
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