Title: Lentil and leek risotto [t]
 Categories: Digest, July
      Yield: 2 Servings
 
      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
 
  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