Title: Lentil & leek risotto (vrg)
 Categories: Vegetarian
      Yield: 4 Servings
 
      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
 
  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.