Lentil and leek risotto(vrg)

 
                       LENTIL AND LEEK RISOTTO (VRG)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Sept.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Well-scrubbed leeks,
                         Chopped
    1                    Clove garlic, minced
      1/2   c            Red pepper, finely chopped
    1       tb           Olive oil
    3       c            Vegetable broth or water
    1 1/4   c            Brown rice
                         Salt and pepper to taste
            pn           Basil
    1       c            Pre-cooked lentils
      1/4   c            Freshly chopped parsley
      1/4   c            Finely grated carrots
 
   In a 4-quart deep pot with cover, saut leeks, garlic, and red pepper in
   oil.  When soft, add 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 re-heat until piping
   hot.  Garnish with parsley and grated carrot before serving.
   
   Total Calories Per Serving: 368 Fat: 6 grams This article was originally
   published in the July/August 1994 issue of the _Vegetarian_Journal_,
   published by The Vegetarian Resource Group.
   
   From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
   22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
 
 
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