Categories: Rice, Low-fat, Prodigy, Dec. 
      Yield: 8 servings 
  
    3/4 c  Lentils 
      1    Sweet potato 
     10    Fresh spinach leaves; to 15 
      1 c  Fresh mushrooms 
    3/4 c  Bread crumbs 
      1 ts Tarragon 
      1 ts Garlic powder 
      1 ts Parsley flakes 
    3/4 c  Long grain rice 
  
  A very easy & tasty vegetarian burger taken from 
  Vegetarian Times Mag Aug 93 issue with a few of my own 
  additions. Cook rice till cooked and slightly 
  sticky(white rice, I use basmati will take approx 20 
  min ), & lentils till soft. Cool slightly. Finely 
  mince a medium sweet potato which has been peeled and 
  cook until soft.  Cool slightly. Finely chop the 
  mushrooms. Spinach leaves should be rinsed and finely 
  shredded. Mix all ingredients and spices together 
  adding salt & pepper to taste.(Nutrition values will 
  not reflect added salt content). Chill in the 
  refrigerator 15-30 min. Form into patties and saute in 
  pan or can be done on a vegetable grill on an outdoor 
  grill. Make sure to grease or spray pan with Pam as 
  these burgers will tend to stick. Note: any added oil 
  or fat will not show up in the nutrition values so you 
  must add any additional. Nutrition (per serving): 268 
  calories  Total Fat  2 g (7% of calories) : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À