Lentil and leek risotto

2 Servings

Ingredients

Quantity Ingredient
4 Chopped leeks (green and
White parts, well washed)
4 Cloves garlic, minced
1 Red pepper, finely chopped
3 cups Vegetable broth or water
1¼ cup Brown rice
x Salt and pepper to taste
1 tablespoon Approx. chopped fresh basil
Or a pinch dried basil
1 cup Cooked lentils
¼ cup Freshly chopped parsley
¼ cup Finely grated carrots

Directions

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat until lentils are hot. Garnish with parsley and grated carrot before serving.

*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 accounts for.

I also changed 1 clove garlic to 4, and 2 leeks to 4. It was too mild for me in it's original incarnation. I also liked it better with basmati brown rice, though the dish then became a pseudorisotto in texture.

Delicious and easy if you keep cooked lentils around! Vegetarian Journal, July/August 1994"Lentil Mania" by Jacqueline Dunnington (adapted, see below) From: "Anne.Cox" <20676AC@...> Fatfree Digest [Volume 9 Issue 23] July 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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