1/2 c. dry lentils
1/4 c. brown rice
1 egg
1/3 c. shredded cheese
1/4 c. dry, fine crumbs
1/4 c. sauteed onion
1 tbsp. dry parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. wheat germ

Cook lentils and rice in 3 cups water for 45 to 50 minutes. Drain. Mash slightly. Let cool 15 minutes. Add egg, cheese, crumbs, onion, parsley, salt and pepper. Shape into 4 patties; coat with wheat germ. Fry in non-stick pan in oil or butter until nicely browned. Extra delicious served with sauteed mushrooms or onions.

NOTE: This is an excellent meat substitute main dish for people on a restricted diet.