*  Exported from  MasterCook  *

                      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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