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Name: Lentil and Leek Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Red pepper, finely chopped; 4 Chopped leeks (green and; x salt and pepper to taste; 1 tb Approx. chopped fresh basil; 4 Garlic minced; White parts, well washed); 1 1/4 c Brown rice; 1/4 c Finely grated carrots; Or a pinch dried basil; 3 c Vegetable broth or water; 1 c Cooked lentils; 1/4 c Freshly chopped parsley

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INGREDIENTS

1 Red pepper, finely chopped
4 Chopped leeks (green and
x salt and pepper ; to taste
1 tb Approx. chopped fresh basil
4 Garlic ; minced
White parts, well washed)
1 1/4 c Brown rice
1/4 c Finely grated carrots
Or a pinch dried basil
3 c Vegetable broth or water
1 c Cooked lentils
1/4 c Freshly chopped parsley

Servings

INSTRUCTIONS

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. *I deleted 1T of olive oil for sauteing, so the nutritional information of 368 total calories and 6g of fat is off by whatever 1T olive oil accounts for. I also changed 1 clove garlic to 4, and 2 leeks to 4. It was too mild for me in its original incarnation. I also liked it better with basmati brown rice, though the dish then became a pseudorisotto in texture. Delicious and easy if you keep cooked lentils around! Vegetarian Journal, July/August 1994 "Lentil Mania" by Jacqueline Dunnington (adapted, see below) From: "Anne.Cox" <20676AC@msu.edu> Fatfree Digest [Volume 9 Issue 23] July 14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Lentil and Leek Risotto

1 Red pepper, finely chopped
4 Chopped leeks (green and
 x salt and pepper to taste
1 tb Approx. chopped fresh basil
4 Garlic minced
 White parts, well washed)
1 1/4 c Brown rice
1/4 c Finely grated carrots
 Or a pinch dried basil
3 c Vegetable broth or water
1 c Cooked lentils
1/4 c Freshly chopped parsley

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.    *I deleted 1T of olive oil for sauteing, so the nutritional information of  368 total calories and 6g of fat is off by whatever 1T olive oil accounts  for.   I also changed 1 clove garlic to 4, and 2 leeks to 4. It was too mild for  me in its original incarnation. I also liked it better with basmati brown  rice, though the dish then became a pseudorisotto in texture.    Delicious and easy if you keep cooked lentils around!    Vegetarian Journal, July/August 1994 "Lentil Mania" by Jacqueline  Dunnington (adapted, see below)    From: "Anne.Cox" <20676AC@msu.edu> Fatfree Digest [Volume 9 Issue 23] July  14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using  MMCONV    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (266g)
Recipe Makes: 2 Servings

Calories: 648
Calories from Fat: 38 (6%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 13.1mg		0 %
Potassium 854.6mg		22 %
Total Carbohydrate 131.6g		39 %
	Dietary Fiber 14g	56 %
	Sugars, other 117.7g
Protein 21.2g		30 %
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Calories per serving: 648

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