Lentil and Leek Risotto (Vrg)
2 c Well-scrubbed leeks, Chopped 1 Clove garlic, minced 1/2 c Red pepper, finely chopped 1 T Olive oil 3 c Vegetable broth or water 1 1/4 c Brown rice Salt and pepper to taste pn B...
Ingredients
- 2cup well-scrubbed leeks,
- 1/2cup red pepper, finely chopped
- 1tsp olive oil
- 3cup vegetable broth or water
- 11/4 c brown rice
- 1/4cup freshly chopped parsley
- 1/4cup finely grated carrots
Directions
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2 c Well-scrubbed leeks, Chopped 1 Clove garlic, minced 1/2 c Red pepper, finely chopped 1 T Olive oil 3 c Vegetable broth or water 1 1/4 c
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When soft, add broth or water, and stir in rice along with seasonings
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Reduce heat and simmer covered for about 40 minutes or until rice is done
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Uncover, stir in cooked lentils and re-heat until piping hot
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Garnish with parsley and grated carrot before serving
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Total Calories Per Serving: 368 Fat: 6 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_
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From: bobbi@clark.net (Bobbi Pasternak)
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rfvc Digest V94 Issue #204, Sept