Lentil And Leek Risotto (Vrg) Recipe
Servings: 4
Ingredients
- 2 c. Well-scrubbed leeks, Minced
- 1 x Clove garlic, chopped
- 1/2 c. Red pepper, finely minced
- 1 Tbsp. Extra virgin olive oil
- 3 c. Vegetable broth or possibly water
- 1 1/4 c. Brown rice Salt and pepper to taste pn Basil
- 1 c. Pre-cooked lentils
- 1/4 c. Freshly minced parsley
- 1/4 c. Finely grated carrots
Directions
- In a 4-qt deep pot with cover, saut leeks, garlic, and red pepper in oil. When soft, add in broth or possibly water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 min or possibly till rice is done. Uncover, stir in cooked lentils and re-heat till piping warm. Garnish with parsley and grated carrot before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 36 | 14% |
| Total Fat 4.05g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 847mg | 35% |
| Potassium 548mg | 16% |
| Total Carbs 41.81g | 11% |
| Dietary Fiber 15.3g | 51% |
| Sugars 3.46g | 2% |
| Protein 13.43g | 21% |
