1 14-oz. can chicken broth
¾ c. water
½ c. chopped onion
1/3 c. uncooked regular brown rice
½ tsp. crushed red pepper
3 cloves garlic, minced
¾ c. brown lentils, rinsed and drained
1 15-oz. can garbanzo beans, rinsed and drained
1 c. rolled oats
2 slightly beaten egg whites
¼ c. snipped fresh basil or 2 tsp. dried basil, crushed
1 TB. Worchestshire sauce
¼ tsp. salt
½ c. chopped walnuts or almonds, toasted
Non-stick spray
1. In a medium saucepan combine chicken broth, water, onion, brown rice, red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in lentils. Simmer, covered for 25 minutes more or until rice and lentils are tender. Remove from heat.
2. Add garbanzo beans to saucepan; use a potato masher to mash mixture. Stir in oats. Let stand for 5 minutes
3. Meanwhile, combine egg whites, basil, Worchestshire, and salt; add to lentil-rice mixture in pan, stirring to combine. Stir in nuts.
4. Lightly coat a 12-inch skillet with oil heat over medium heat. For each patty place about 1/3 c. mix into hot skillet; flatten to about ½ inch thick. Cook half of the patties at a time 7-10 minutes or until brown, turning once. Keep warm in a 300 degree oven.