INGREDIENTS

INSTRUCTIONS

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.  Nutrition information:  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@missc.state.wy.us> on
Nov 13, 1998, converted by MM_Buster  v2.0l.

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