Lentil Leek Risotto

Date: Wed, 13 Jul 94 10:45:00 EDT
From: "Anne.Cox" <20676AC@msu.edu>

Source: Vegetarian Journal, July/August 1994 "Lentil Mania" by Jacqueline
Dunnington (adapted)

Lentil and Leek Risotto (serves 2 with leftovers as a main dish) [T]

4 chopped leeks (green and white parts, well washed)
4 cloves garlic, minced
1 red pepper, finely chopped
3 c vegetable broth or water
1-1/4 c brown rice
salt and pepper to taste
approx. 1 T chopped fresh basil or a pinch dried basil
1 c cooked lentils
1/4 c freshly chopped parsley
1/4 c finely grated carrots

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.