Rice And Lentils
1/2 c cup Uncooked brown rice
1/4 cup Dried lentils; sorted and 1 1/2 cups Water

Patties
1/4 cup Raw cashews; finely chopped
2 tablespoons Dry bread crumbs
2 tablespoons Stir fry sauce
1/2 cup Finely chopped green onions
1 Egg; beaten

Vegetable Sauce (I doubled the sauce)
1/2 cup Sliced celery; 1/4 inch
1/2 cup Sliced carrot; 1/4 inch
1/2 cup Water
2 tablespoons Stir fry 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 occasionally, 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 occasionally, 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.] NOTES : Stir fry 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 minutes preparation and 50 minutes cooking. Makes 4 patties. *Recipe from Betty Crockers Vegetarian Cooking: Easy Meatless Main Dishes. (Macmillan 1998).
Enjoy. AtlantaPat

http://www.nancyskitchen.com