| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Appetizers, Breads |
18 |
Servings |
INGREDIENTS
| 10 |
oz |
Refrigerated Pizza Crust |
| 2 3/4 |
c |
Water |
| 1/2 |
c |
Dried lentils, rinse |
| 1 |
c |
Uncooked instant rice |
| 1/4 |
c |
Finely chopped onion |
| 1 |
ts |
Dried Italian seasoning |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Plain Bread Crumbs |
| 1/3 |
c |
Fat-free egg product, thaw |
| 1 1/3 |
c |
Barbecue sauce |
INSTRUCTIONS
Prep Time: 55 minutes
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat
to medium-low; cover and cook 8 minutes, stirring occasionally.
Add rice, onion, Italian seasoning and salt; mix well. Return to a boil.
Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid
is absorbed and lentils and rice are tender, stirring occasionally.
Remove saucepan from heat; uncover and let stand 10 minutes.
Stir bread crumbs, egg product and 2 tablespoons of the barbecue sauce into
lentil mixture, mashing mixture slightly while mixing. With wet heands,
shape into 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add veggie balls; cook 6 to 8 minutes or until
browned on all sides, turning frequently with 2 spoons.
Reduce heat to medium; pour remaining barbecue sauce over veggie balls.
Cook 5 minutes or until thoroughly heated, stirring frequently.
18 servings
TIP: To make ahead, prepare veggie balls in sauce as directed above. Place
in covered container; refrigerate. To reheat, place in microwave-safe
bowl;
microwave on HIGH until thoroughly heated, stirring occasionally.
Posted to MM-Recipes Digest by "Paula M. Wachter"
<demoness@bellatlantic.net> on Oct 12, 1998
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