Lentil And Leek Risotto (Vrg)

Recipe Ingredients

2 cups	474ml	Well-scrubbed leeks
		Chopped
1		Garlic - minced
1/2 cup	73g / 2.6oz	Red pepper - finely chopped
1 tablespoon	15ml	Olive oil
3 cups	711ml	Vegetable broth or water
1 1/4 cups	200g / 7.1oz	Brown rice
		Salt and pepper to taste

Recipe Instructions

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, saute 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.

This article was originally published in the July/August 1994 issue of the "Vegetarian" Journal", published by The Vegetarian Resource Group.

Source:
Cooking Light, March 1995, page 142

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