Recipe - Lentil And Leek Risotto (Vrg)

2 cup Wellscrubbed leeks,
Chopped
1 Clove garlic, minced
One half cup Red pepper, finely chopped
1 tablespoon Olive oil
3 cup Vegetable broth or water
1 One fourth cup Brown rice
Salt and pepper to taste
pn Basil
1 cup Precooked lentils
One fourth cup Freshly chopped parsley
One fourth cup Finely grated carrots

In a 4quart 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 reheat 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip