To Be or Not To Be Gluten-Free?

Gluten-Free Recipes: Dinner

Red Lentil Veggie Burger
Gluten alternative: Lentils

Makes: 8 servings
Prep: 20 minutes
Cook: 95 minutes

Ingredients
1/2 cup brown rice
1 cup red lentils, picked over and rinsed
Canola oil spray
1/2 medium onion, finely diced (1/2 cup)
1 teaspoon minced garlic
5 ounces broccoli, florets and peeled stems finely chopped (1 1/2 cups)
2 medium carrots, finely chopped (1 cup)
2 medium potatoes, peeled and grated (1 cup), squeezed to remove excess liquid
3 ounces shiitake mushrooms, stemmed and finely chopped (1 cup)
2 ounces fresh or defrosted frozen shelled edamamae beans, finely chopped (1/2 cup)
1 1/2 teaspoons yellow curry powder
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions
1. Prepare rice according to package instructions. Set aside until cool.
2. Meanwhile, place lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 18-20 minutes, stirring once or twice during cooking. Set lentils aside until cool.
3. Spray a large nonstick skillet with canola oil and heat over medium heat. Add the onion and garlic and cook, stirring, until slightly translucent but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, mushrooms and edamamae and cook, stirring, until fragrant but still crunchy, 2 minutes. Add curry powder and cook, stirring, for 30 seconds. Remove pan from heat; add salt and pepper. Let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and combine.
4. Scoop out 1/2 cup of the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty about 1 inch thick. Place patties on a baking sheet; chill for 30 minutes to 1 hour.
5. Prepare a nonstick baking sheet or baking sheet lined with parchment paper sprayed with oil. Spread cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
6. Serve in a lettuce wrap, topped with sliced red onion, tomato and pickles.

Reprinted with permission from The Golden Door Cooks at Home by Chef Dean Rucker (Clarkson Potter Publishers)