lentil and leek brown rice risotto

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Lentil and Leek Brown Rice Risotto

 

Recipe By :Jacqueline Dunnington: Lentil Mania

Serving Size : 4 Preparation Time :0:00

Categories : 2002-07-27 Rice

 

Amount Measure Ingredient -- Preparation Method

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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

1 Pinch basil

1 cup cooked lentils

1/4 cup chopped fresh parsley

1/4 cup 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

 

Source:

" Vegetarian Journal 1994-07/08 "

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Per Serving (excluding unknown items): 355 Calories; 6g Fat (15.3% calories from

fat); 10g Protein; 66g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 768mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 793 0 0 0 0 0 0 0 0 0 4921