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Asian Rice & Lentil Patties

1/2 cup uncooked brown rice
1/4 cup dried lentils (2 oz.), sorted & rinsed
1 1/2 cups water
1/4 cup finely chopped cashews
2 tablespoons dry bread crumbs
2 tablespoons stir-fry sauce
4 medium green onions, finely chopped
1 egg (or substitute), beaten

1 medium stalk celery, sliced
1 medium carrot, sliced
1/2 cup water
2 tablespoons stir-fry sauce

Hot cooked Chinese noodles or rice, (optional)

Heat rice, lentils, and water to boiling in a 2-quart saucepan.
Reduce heat to low, cover, and simmer 3-40 minutes, stirring
occasionally, until lentils are tender and water is absorbed. Cool

Mash rice mixture slightly with a fork. Stir in remaining ingredients
except Vegetable Sauce and noodles (or rice). Shape mixture into
4 patties, each about 1/2-inch thick.

Spray 10-inch skillet with cooking spray. Cook patties in skillet
about 10 minutes, turning once, until golden brown. Remove patties
from skillet and keep warm.

Prepare Vegetable Sauce in same skillet. Add patties. Cover and
cook over medium heat for 5-10 minutes or until patties are hot.
Serve sauce and patties over Chinese noodles or rice.

To prepare Vegetable Sauce: Heat all ingredients to boiling; reduce
heat to medium. Cover and cook about 5 minutes, stirring occasionally,
until vegetables are crisp-tender.


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