Lentil & Leek Risotto

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Vegetarian, Low-Fat Lentil & Leek Risotto

 

2 cs. well-scrubbed leeks, chopped

1 clove garlic, minced

1/2 c. red pepper, finely chopped

1 tbsp. olive oil

3 cs. vegetable broth or water

1 1/4 cs. brown rice

salt and pepper to taste

pinch 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.

Makes 5 servings.

Calories...368...Fat...5.8 g...Fiber...4.2 g.