Lentil and Leek Risotto (Vrg)
| Yield: | 4 Servings |
| Categories: | Vegetarian |
| 2 | c | Well-scrubbed leeks, |
| Chopped | ||
| 1 | Clove garlic, minced | |
| 1/2 | c | Red pepper, finely chopped |
| 1 | tb | Olive oil |
| 3 | c | Vegetable broth or water |
| 1 1/4 | c | Brown rice |
| Salt and pepper to taste | ||
| pn | Basil | |
| 1 | c | Pre-cooked lentils |
| 1/4 | c | Freshly chopped parsley |
| 1/4 | c | Finely grated carrots |
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