Lentil & Leek Risotto [T]
4 Chopped leeks (green and White parts, well washed) 4 Cloves garlic, minced 1 Red pepper, finely chopped 3 c Vegetable broth or water 1 1/4 c Brown rice x Salt and pepper to taste...
Ingredients
- 4chopped leeks (green and
- 1red pepper, finely chopped
- 3cup vegetable broth or water
- 11/4 c brown rice
- 1/4cup freshly chopped parsley
- 1/4cup finely grated carrots
Directions
- 1
4 Chopped leeks (green and White parts, well washed) 4 Cloves garlic, minced 1 Red pepper, finely chopped 3 c Vegetable broth or water 1 1/4
- 2
chopped fresh basil Or a pinch dried basil 1 c Cooked lentils 1/4 c Freshly chopped parsley 1/4 c Finely grated carrots In a 4 quart deep po
- 3
When soft, add the rest of the broth or water, and stir in rice along with seasonings
- 4
Reduce heat and simmer covered for about 40 minutes or until rice is done
- 5
Uncover, stir in cooked lentils and reheat until lentils are hot
- 6
Garnish with parsley and grated carrot before serving
- 7
I deleted 1T of olive oil for sauteing, so the nutritional information of 368 total calories and 6g of fat is off by whatever 1T olive oil a
- 8
I also changed 1 clove garlic to 4, and 2 leeks to 4