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Ingredientes
- 1/2 c. uncooked brown rice
- 1/4 c. dry lentils sorted and washed
- 1 1/2 c. water
- 1/4 c. raw cashews finely minced
- 2 Tbsp. dry bread crumbs
- 2 Tbsp. stirfry sauce
- 1/2 c. finely minced green onions
- 1 x egg beaten
- 1/2 c. sliced celery 1/4 inch thick
- 1/2 c. sliced carrot 1/4 inch thick
- 1/2 c. water
- 2 Tbsp. stirfry sauce
Direcciones
- Rice and Lentils. Heat rice, lentils and water to boiling in a 2-qt saucepan; reduce heat to low. Cover and simmer 30 to 40 min, stirring occasionally, till lentils are tender and water is absorbed. Cold slightly.
- Patties. Mash rice mix slightly with fork. Stir in remaining ingredients to complete the mix. Shape into 4 rounds about 1/2 inch thick. Spray 10-inch skillet with vegetable cooking spray. Cook patties in skillet about 10 min, turning once, till golden. Remove from skillet and keep hot.
- Vegetable Sauce. In the same skillet, heat all ingredients to boiling; reduce heat to medium. cover and cook up to 5 min, stirring occasional, till vegetables are crisp-tender. Add in patties to the skillet.
- Cover and cook over medium heat about 5 to 8 min or possibly till the patties are warm. Serve sauce and patties over noodles or possibly rice with a green vegetable along side.
- Tip. Cut the time in half by using leftover rice and lentils. Reheat them with a little water or possibly broth to produce the needed starch. Let cold to the touch and make the patties
- TESTED: Based on the time-saving tip, I used the idea (not necessarily the proportions). I mixed 1/4 c. white rice leftover from Chinese dinner with 1/2 c. cooked red lentils. Added the cashews, some crumbs, a little sauce and some chives for color: omitted egg. Made 4 small patties; placed in freezer while I made a vegetable sauce (1-c. total) with red and green bell pepper strips, carrots and celery, spring onion and stir fry sauce; salt and pepper and a healthy pinch of red pepper flakes; added vegetable broth and cornstarch so which we each got about 1/2 c. moist sauce. For the pasta, I made angel hair spaghetti tossed with shredded napa and cumin seed. Meanwhile browned the patties with vegetable oil spray and completed the heating in the toasted oven. Served 2 or possibly 3. It was delicious!
- NOTES : Stirfry sauce is a variation on sweet-sour and teriyaki and may be labeled Asian gourmet or possibly master sauce. Or possibly try a vegetarian oyster sauce or possibly Japanese style sweet sour sauce made with apricot and peppers. Serve the patties on a bed of rice or possibly Chinese noodles.
- Accompany with green beans or possibly broccoli. Total Time: 20 mins preparation and 50 mins cooking (see TIP).
- Makes 4 patties.
- Cooking: Easy Meatless
- Here is a recipe from the book with a note of our changes. We used Yoshida's gourmet sauce for the teriyaki. Very good, basic recipe you can play with.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 72 | 35% |
| Total Fat 8.51g | 11% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 69mg | 3% |
| Potassium 278mg | 8% |
| Total Carbs 27.42g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.52g | 2% |
| Protein 6.79g | 11% |
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