In a medium pot, bring the water to a boil.
Add the brown rice and lentils, reduce heat to low, cover, and simmer for 50 minutes or until all the water is absorbed.
Transfer the cooked rice and lentil mixture to a large bowl.
While it's still warm, use the back of a large spoon or a potato masher to mash the mixture until it starts to bind together.
Set aside to cool slightly.
While the rice and lentils cool, heat 1 tablespoon (15 ml / 0.5 fl oz) of coconut or olive oil in a skillet over medium-high heat.
Add the diced onion and sliced mushrooms and cook for about 5 minutes, stirring occasionally, until the onions are soft and the moisture from the mushrooms has evaporated.
Remove the skillet from the heat.
Stir the bread crumbs, fresh parsley, nutritional yeast, salt, thyme, basil, paprika, and pepper directly into the mushroom and onion mixture.
Add the seasoned mushroom mixture to the bowl with the mashed rice and lentils.
Mix everything together until well combined.
Divide the mixture and form it into five 4-inch (10 cm) patties.
Heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil for frying in a large skillet over medium heat. Carefully place the patties in the skillet and cook for 2 to 3 minutes on each side, until golden brown and crispy.
