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)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
This Recipe for Lentil & Leek Risotto (Vrg) is one of thousands in the Recipes-to-go Bean Cookbook.
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 |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This is a recipe for Lentil & Leek Risotto (Vrg) from the recipe cookbook of Recipes-to-go (Bean)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
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