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Name: Lentil and Leek Risotto (Vrg)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Garlic minced; 1 c Pre-cooked lentils; 1/4 c Freshly chopped parsley; 2 c Well-scrubbed leeks,; Chopped; pn Basil; 1/2 c Red pepper, finely chopped; 1 tb olive oil; 3 c Vegetable broth or water; 1 1/4 c Brown rice; 1/4 c Finely grated carrots; salt and pepper to taste

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INGREDIENTS

1 Garlic ; minced
1 c Pre-cooked lentils
1/4 c Freshly chopped parsley
2 c Well-scrubbed leeks,
Chopped
pn Basil
1/2 c Red pepper, finely chopped
1 tb olive oil
3 c Vegetable broth or water
1 1/4 c Brown rice
1/4 c Finely grated carrots
salt and pepper ; to taste

Servings

INSTRUCTIONS

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

NOTES

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Lentil and Leek Risotto (Vrg)

1 Garlic minced
1 c Pre-cooked lentils
1/4 c Freshly chopped parsley
2 c Well-scrubbed leeks,
 Chopped
 pn Basil
1/2 c Red pepper, finely chopped
1 tb olive oil
3 c Vegetable broth or water
1 1/4 c Brown rice
1/4 c Finely grated carrots
 salt and pepper to taste

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

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 4 Servings

Calories: 265
Calories from Fat: 25 (9%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 46mg		2 %
Potassium 232.7mg		6 %
Total Carbohydrate 54g		16 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 51.4g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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