Asian Rice and Lentil Patties

 

1/2

cup uncooked brown rice

1/4

cup dried lentils, (2 ounces), sorted and rinsed

1 1/2

cups water

1/4

cup finely chopped cashews

2

tablespoons Progresso® dry bread crumbs (any flavor)

2

tablespoons stir-fry sauce

4

medium green onions, finely chopped (1/4 cup)

1

egg, beaten

1

medium celery stalk, sliced (1/2 cup)

1

medium carrot, sliced (1/2 cup)

1/2

cup water

2

tablespoons stir-fry sauce

Hot cooked Chinese noodles or rice, if desired

• 1 Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
• 2 Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each 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 patties from skillet; keep warm.
• 4 Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.