Yield: 18 Servings
Measure | Ingredient |
---|---|
10 ounces | Refrigerated Pizza Crust |
2¾ cup | Water |
½ cup | Dried lentils, rinse |
1 cup | Uncooked instant rice |
¼ cup | Finely chopped onion |
1 teaspoon | Dried Italian seasoning |
¼ teaspoon | Salt |
¼ cup | Plain Bread Crumbs |
⅓ cup | Fat-free egg product, thaw |
1⅓ cup | Barbecue sauce |
Prep Time: 55 minutes
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat to medium-low; cover and cook 8 minutes, stirring occasionally.
Add rice, onion, Italian seasoning and salt; mix well. Return to a boil.
Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and lentils and rice are tender, stirring occasionally.
Remove saucepan from heat; uncover and let stand 10 minutes.
Stir bread crumbs, egg product and 2 tablespoons of the barbecue sauce into lentil mixture, mashing mixture slightly while mixing. With wet heands, shape into 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add veggie balls; cook 6 to 8 minutes or until browned on all sides, turning frequently with 2 spoons.
Reduce heat to medium; pour remaining barbecue sauce over veggie balls.
Cook 5 minutes or until thoroughly heated, stirring frequently.
18 servings
TIP: To make ahead, prepare veggie balls in sauce as directed above. Place in covered container; refrigerate. To reheat, place in microwave-safe bowl;
microwave on HIGH until thoroughly heated, stirring occasionally.
Posted to MM-Recipes Digest by "Paula M. Wachter" <demoness@...> on Oct 12, 1998