2 cup well-scrubbed leeks,
1 chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 tbsp olive oil
3 cup vegetable broth or water
1 1/4 cup brown rice
1 salt and pepper to taste
1 pinch basil
1 cup pre-cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots
A Recipe for
Lentil & Leek Risotto (Vrg)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This Recipe for Lentil & Leek Risotto (Vrg) is one of thousands in the Recipes-to-go Bean Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
If you enjoy this Lentil & Leek Risotto (Vrg) Recipe - you should enjoy the recipe collections you can find on the websites below:
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This is a recipe for Lentil & Leek Risotto (Vrg) from the recipe cookbook of Recipes-to-go (Bean)
The ear tests words as the palate tastes food. |
| Job 34:3 |
Herb Tip |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
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: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Serves: 4
Lentil & Leek Risotto (Vrg) Recipe brought to you by Recipes To-Go