Red Lentil-Rice Cakes With Simple Tomato Salsa Recipe #377922
Cooking Light, OCTOBER 2008
by dicentra
30 min | 15 min prep
SERVES 6
- 5 cups water, divided
- 1 cup dried small red lentil
- 1/2 cup uncooked basmati rice
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1/2 teaspoon fennel seed, crushed
- 2 garlic cloves, minced
- 3/4 cup shredded part-skim mozzarella cheese
- 1/4 cup dry breadcrumbs
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 large egg whites, lightly beaten
- To prepare salsa, combine first 5 ingredients; set aside at room temperature.
- To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
- Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
- Cool 10 minutes. Add rice to lentils.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes.
- Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
- Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat.
- Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side.
- Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.
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