4 chopped leeks (green and
1 white parts, well washed)
4 cloves garlic, minced
1 red pepper, finely chopped
3 cup vegetable broth or water
1 1/4 cup brown rice
1 salt and pepper to taste
1 tbsp approx. chopped fresh basil
1 or a pinch dried basil
1 cup cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots
A Recipe for
Lentil & Leek Risotto [T]
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This Recipe for Lentil & Leek Risotto [T] is one of thousands in the Recipes-to-go Bean Cookbook.
Food Tip |
If you enjoy this Lentil & Leek Risotto [T] Recipe - you should enjoy the recipe collections you can find on the websites below:
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This is a recipe for Lentil & Leek Risotto [T] from the recipe cookbook of Recipes-to-go (Bean)
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Food Tip |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Never eat more than you can lift. |
| Miss Piggy |
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 it's 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
Serves: 2
Lentil & Leek Risotto [T] Recipe brought to you by Recipes To-Go