Free Recipe Lentil and Leek Risotto (Vrg)
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Lentil and Leek Risotto (Vrg) Recipe
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
Lentil and Leek Risotto (Vrg) Preparation
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
How Do You Cook Lentil and Leek Risotto (Vrg)?
If you know another way to cook Lentil and Leek Risotto (Vrg) please make a comment in the form below to help other free recipe users make the best of this free recipie.