| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Sept., Veg-cook |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Well-scrubbed leeks |
|
|
Chopped |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
Red pepper, finely chopped |
| 1 |
T |
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 |
INSTRUCTIONS
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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