Ingredients

• 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
• 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

Directions

• 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.

Nutrition