| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Inca |
Digest, July, Fatfree |
2 |
Servings |
INGREDIENTS
| 4 |
|
Chopped leeks (green and |
|
|
White parts, well washed) |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Red pepper, finely chopped |
| 3 |
c |
Vegetable broth or water |
| 1 1/4 |
c |
Brown rice |
|
x |
Salt and pepper to taste |
| 1 |
tb |
Approx. chopped fresh basil |
|
|
Or a pinch dried basil |
| 1 |
c |
Cooked lentils |
| 1/4 |
c |
Freshly chopped parsley |
| 1/4 |
c |
Finely grated carrots |
INSTRUCTIONS
In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a
small amount of the broth. When soft, add the rest of the 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 lentils are hot. Garnish with parsley and grated carrot before
serving.
*I deleted 1T of olive oil for sauteing, so the nutritional information of
368 total calories and 6g of fat is off by whatever 1T olive oil accounts
for.
I also changed 1 clove garlic to 4, and 2 leeks to 4. It was too mild for
me in it's original incarnation. I also liked it better with basmati brown
rice, though the dish then became a pseudorisotto in texture.
Delicious and easy if you keep cooked lentils around!
Vegetarian Journal, July/August 1994 "Lentil Mania" by Jacqueline
Dunnington (adapted, see below)
From: "Anne.Cox" <20676AC@msu.edu> Fatfree Digest [Volume 9 Issue 23] July
14, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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