Ingredients
1⁄2 cup dry USA lentils, rinsed
11⁄2 cups water
1⁄2 cup instant brown rice
4 large mushrooms (about 4 ounces)
3⁄4 cup pitted black olives
3⁄4 cup chopped onion
1⁄4 cup quick-cooking oatmeal
2 egg whites, slightly beaten
1⁄2 cup shredded Mozzarella cheese (about 2 ounces)
1⁄2 teaspoon salt
2 teaspoons dried thyme
1⁄2 teaspoon ground white pepper
Method
Combine lentils and water in a small saucepan and bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 25 to 35 minutes.
Cook brown rice according to package instructions.
Preheat oven to 350°F.
Transfer lentils to a food processor and pulse just until lentils break apart slightly, about 5 seconds. Transfer to a large mixing bowl.
Pulse mushrooms and olives in a food processor until they are finely chopped. Transfer to mixing bowl. Blend in onions, oatmeal, cooked rice, egg whites, cheese, salt, thyme, and pepper and mix well.
Form each 1⁄2 cup of mixture into a 4-inch patty and transfer patties to a greased baking sheet. Bake uncovered for 25 minutes. Turn patties and continue baking 10 to 12 minutes more.
Nutrition:
| Calories | 181 |
| Protein | 11 g |
| Carbohydrates | 26 g |
| Fiber | 6 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Iron | 5 mg |
| Sodium | 525 mg |
| Folate | 136 mcg |
| Calcium | 163 mg |
| Magnesium | 39 mg |