Lentil And Leek Risotto

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Lentil And Leek Risotto

 

2 cups well-scrubbed leeks

chopped

1 clove garlic, minced

1/2 cup red pepper, finely chopped

1 tablespoon olive oil

3 cups vegetable broth or water

1 1/4 cups brown rice

salt and pepper to taste

pinch basil

1 cup pre-cooked lentils

1/4 cup freshly chopped parsley

1/4 cup 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.

 

 

 

 

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