Prep Time:25 min |
Start to Finish:1 hr 15 min |
makes:4 servings |
Burgers | |
1/2 | cup uncooked brown rice |
1/4 | cup dried lentils (2 oz), sorted, rinsed |
1 1/2 | cups water |
2 | tablespoons finely chopped cashews, slivered almonds or dry-roasted peanuts |
2 | tablespoons Progresso® plain dry bread crumbs |
2 | tablespoons stir-fry sauce |
4 | medium green onions, finely chopped (1/4 cup) |
1/4 | cup fat-free egg product |
Vegetable Sauce | |
1 | medium stalk celery, sliced (1/2 cup) |
1 | medium carrot, peeled, sliced (1/2 cup) |
1/2 | cup water |
2 | tablespoons stir-fry sauce |
Hot cooked Chinese noodles or rice, if desired |
1. | In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat to low. Cover; simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly. |
2. | In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, about 1/2 inch thick. |
3. | Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet; keep warm. |
4. | In same skillet, mix sauce ingredients; heat to boiling. Reduce heat to medium; add burgers. Cover; cook 5 to 8 minutes until burgers are hot and vegetables are crisp-tender. Serve sauce and burgers over Chinese noodles. |
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 600mg; Total Carbohydrate 35g (Dietary Fiber 5g, Sugars 5g); Protein 8g % Daily Value*: Vitamin A 60%; Vitamin C 2%; Calcium 4%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
*% Daily Values are based on a 2,000 calorie diet.
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