LENTIL AND LEEK RISOTTO

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VEGETARIAN LENTIL AND LEEK RISOTTO

 

4 chopped leeks (green and white parts, well washed)

4 cloves garlic, minced

1 red pepper, finely chopped

3 cs. vegetable broth or water

1 1/4 cs. brown rice

salt and pepper to taste

1 tbsp. approx. chopped fresh basil or a pinch dried basil

1 c. cooked lentils

1/4 c. freshly chopped parsley

1/4 c. finely grated carrots

 

Delicious and easy if you keep cooked lentils around!

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a

small amount of the broth. When soft, add the rest of the 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

reheat until lentils are hot. Garnish with parsley and grated carrot before

serving.