---------------------------------------------------------------- From: "Dancer^" Newsgroups: rec.food.recipes Subject: Lentil and Leek Risotto Followup-To: rec.food.cooking Date: 19 Jun 1999 07:58:58 -0600 Organization: attcanada.net Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Lentil and Leek Risotto Vegetarian, Low-Fat (high fiber) From (Vegetarian Journal) 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 of basil 1 cup precooked lentils 1/4 cup freshly chopped parsley 1/4 cup finely grated carrots In a 4-quart deep pot with cover, saute 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 4 servings. Calories 368 Fat 6 g Fiber 5.9 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.