Asian Rice And Lentil Patties Recipes

Steps:

• Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.
• From rice mixture into 4 small patties.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil.
• Add the lentils, reduce the heat and cook until softened, about 15 minutes.
• Drain and set aside.
• Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
• Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
• Drain and set aside.
• In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
• Preheat oven to 350.
• In a large bowl, combine the lentils, rice and vegetables.
• Add the salt and pepper powder and mix well.
• Add a bit of bread crumbs or flour to hold the mixture together, if needed.
• Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
• Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.

Steps:

• Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
• Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. 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; keep warm.
• Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

Steps:

• Be ready for some simultaneous burner action! Get two saucepans ready with the 4 cups of water, 2 cups in each.
• Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
• Put the rice in the boiling salted water, and stir in 1 tbsp olive oil. Mix it up perfectly then cover.
• In the other pot, put the lentils inches.
• Cover both pots, and set the timer for 20 minutes.
• You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
• When the time's up, drain the lentils about halfway. Put them in a large mixing bowl.
• For the rice, turn the burner off and let it sit there for a few minutes.
• Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out. Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
• Put the rice in with the lentils, and mix the bowl up.
• With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
• Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
• Add the 3/4 cup flour and stir together, the mixture should be stickier now.
• Add the dry seasoning ingredients to the mixture and blend together.
• Put the veggies into the mixture and mix up.
• Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
• Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
• With your hands, form patties about 4-5" and put directly onto a cookie/baking sheet greased with cooking spray.
• Bake for 15 minutes. (This part took me twice as long because I only had room for 6 patties with my convection oven.).

Steps:

• 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.
• In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, 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 from skillet; keep warm.
• 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.