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Ingredientes
- 1/2 c. uncooked brown rice
- 1/4 c. dry lentils (2 ounce.), sorted & rinsed
- 1 1/2 c. water
- 1/4 c. finely minced cashews
- 2 Tbsp. dry bread crumbs
- 2 Tbsp. stir-fry sauce
- 4 med green onions, finely minced
- 1 x egg (or possibly substitute), beaten
- 1 med stalk celery, sliced
- 1 med carrot, sliced
- 1/2 c. water
- 2 Tbsp. stir-fry sauce Warm cooked Chinese noodles or possibly rice, (optional)
Direcciones
- Heat rice, lentils, and water to boiling in a 2-qt saucepan. Reduce heat to low, cover, and simmer 3-40 min, stirring occasionally, till lentils are tender and water is absorbed. Cold slightly.
- Mash rice mix slightly with a fork. Stir in remaining ingredients except Vegetable Sauce and noodles (or possibly rice). Shape mix into 4 patties, each about 1/2-inch thick.
- Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 min, turning once, till golden. Remove patties from skillet and keep hot.
- Prepare Vegetable Sauce in same skillet. Add in patties. Cover and cook over medium heat for 5-10 min or possibly till patties are warm. Serve sauce and patties over Chinese noodles or possibly rice.
- To prepare Vegetable Sauce: Heat all ingredients to boiling; reduce heat to medium. Cover and cook about 5 min, stirring occasionally, till vegetables are crisp-tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 52 | 24% |
| Total Fat 6.12g | 8% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 121mg | 5% |
| Potassium 342mg | 10% |
| Total Carbs 33.01g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.3g | 2% |
| Protein 8.53g | 14% |
