Yield: 1 Servings
|¾ cup||Uncooked lentils; sorted, rinsed|
|1 cup||Uncooked regular rice|
|½ cup||Finely chopped onion|
|1½ cup||Spaghetti sauce or salsa|
|½ cup||Plain bread crumbs|
|½ cup||Shredded carrot|
|1 \N||Egg; slightly beaten|
|\N \N||More dry bread crumbs if desired|
I got this recipe from Pillsbury Cookbooklet #181, March, 1996. They made it into a meatloaf but I've found it works well as burgers too.
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add rice, onion and salt. Mix well.
Cover; simmer an additional 15-18 minutes or until liquid is absorbed and lentils and rice are tneder. Remove from heat; cool 10 minutes. Stir in 2-3 Tablesppons of spaghetti sauce or salsa as well as the remaining ingredients. Shape into patties, firmly compacting. (I found that coating the patties with dry bread crumbs helped them stay together but this is optional) Spray non-stick skillet with cooking spray and "fry" until lightly browned on the outside. (Or you can press the mixture firmly into a sprayed loaf pan and bake at 350 for 40-45 minutes or until the top is golden brown and the loaf is firm. Remove from oven and cool 10 minutes.) In a small saucepan, heat remaining spaghetti sauce 3-4 minutes or until hot. (When I serve it with salsa, I leave the salsa cold) Serve over patties or loaf. You should get 6 patties.
Calories: 330, Calories from fat: 45, Total fat: 5g, Saturated: 1g, Cholesterol: 35mg, Sodium: 590mg, Carbohydrate: 57g, Dietary Fiber: 11g, Sugars: 5g, Protein: 13g, Vitamin A: 70%, Vitamin C: 10%, Calcium: 6%, Iron: 25%.
Posted to JEWISH-FOOD digest by "Debbie Walter" <DWALTE@...> on Nov 13, 1998, converted by MM_Buster v2.0l.