Instructions: In a 2 quart saucepan combine water, onion, uncooked brown rice, and garlic.

Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lentils; cover and simmer for 25 minutes more or till rice and lentils are tender. Remove the saucepan from heat. Add garbanzo beans; mash with potato masher. Stir in oats. Let stand for 5 minutes.

In a medium mixing bowl stir together the egg whites, basil, Worcestershire sauce, salt and Tabasco. Add to the lentil- rice mixture, stir till combined.

Stir in nuts. Using about 1/2 cup mixture for each, shape into eight 1/2 inch thick patties. (You may freeze patties in a single layer in a freezer container for up to 3 months. To thaw, place in refrigerator overnight.) To cook, spray a 12 inch skillet with nonstick coating. Cook patties over medium heat for 7 to 10 minutes or till light brown, turning once. Serve on buns with lettuce, onion, cucumber or yogurt.

Makes 8 servings

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