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Asian rice and lentil patties

1/2 cup uncooked brown rice
1/4 cup dried lentils, (2 ounces), sorted and rinsed
1 1/2 cups water
1/4 cup finely chopped cashews
2 tablespoons Progresso dry bread crumbs (any flavor)
2 tablespoons stir-fry sauce
4 medium green onions, finely chopped (1/4 cup)
1 egg, beaten
1 medium celery stalks, sliced (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1/2 cup water
2 tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired
Total: 1 hr 25 min

1. Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
2. Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each 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 patties from skillet; keep warm.
4. Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.
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