Yield: 6 Servings
|2 teaspoons||Vegetable oil|
|10 ounces||Fresh mushrooms|
|\N \N||Salt & pepper|
|1 cup||Cooked brown rice|
|2 ounces||Grated; low-fat mozzarella cheese|
|½ cup||Finely chopped walnuts|
|2 teaspoons||Minced fresh thyme|
|1 \N||Egg white; slightly beaten|
Rinse lentils. In medium saucepan, combine lentils, water and ½ teaspoon salt. Bring to boil; cover and simmer until lentils are softened, about 20 minutes. Drain and cool to room temperature. Mash or blend in food processor.
Heat vegetable oil (or non-fat substitute?) in skillet. Saute onion until translucent. Add mushrooms and continue sauteeing, stirring often, until moisture has evaporated, about 15 minutes. When mixture starts to stick to the pan, remove from heat and cool to room temperature. Add salt and pepper to taste.
Place lentils in large bowl along with mushroom mixture and remaining ingredients. Mix until well-blended.
Form six patties, ½ inch thick, between sheets of plactic wrap. Lightly spray broiler pan with vegetable oil spray. Broil patties for 2 minutes on each side or until top is lightly browned.
Refrigerate any leftovers and use as meat substitute as desired in recipes.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .