*  Exported from  MasterCook  *

                     LENTIL AND LEEK RISOTTO (VRG)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Sept.

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Well-scrubbed leeks,
                       Chopped
  1                    Clove garlic, minced
    1/2   c            Red pepper, finely chopped
  1       tb           Olive oil
  3       c            Vegetable broth or water
  1 1/4   c            Brown rice
                       Salt and pepper to taste
          pn           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.

 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: [email protected] (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using
 MMCONV.



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