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Asian Rice and Lentil Patties
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Prep Time:
20 minutes
Total Time:
1 hour 23 minutes
Delicious meatless Asian-inspired veggie main dish.
Ingredients:
  • 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
  • Hot cooked Chinese noodles or rice, if desired
Instructions:
  • In a 2-quart saucepan, bring rice, lentils, and 1 1/2 cups of water to a boil. Reduce heat, cover, and simmer for 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Let it cool slightly before serving.
  • Gently mash the rice mixture with a fork, then mix in cashews, bread crumbs, 2 tablespoons of stir-fry sauce, onions, and egg. Form the mixture into four 1/2-inch thick patties.
  • Prepare a 10-inch skillet with cooking spray. Cook the patties in the skillet for approximately 10 minutes, flipping them once, until they achieve a golden brown color. Transfer the patties from the skillet and keep them warm.
  • Bring the remaining ingredients, excluding noodles, to a boil in the same skillet; then reduce heat to medium. Cover and cook for about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add the patties, cover, and continue cooking over medium heat for 5 to 8 minutes until patties are heated through. Serve the sauce and patties over the noodles.

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