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Brown Rice and Lentil Risotto with Leeks

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This healthy and vegan risotto is made with brown rice and protein-rich lentils instead of normal risotto rice. Fresh leeks add a depth of flavor.

Serves: 4

Preparation Time: 10 min

Cooking Time: 40 min

Ingredients
  • 2 well-scrubbed leeks, chopped
  • 1 clove garlic, minced
  • 1/2 cup red pepper, finely chopped
  • 1 tablespoon olive oil
  • 3 cups vegetable broth or water
  • 1 1/4 cups brown rice
  • Salt and pepper to taste
  • pinch of basil
  • 1 cup precooked lentils
  • 1/4 cup freshly chopped parsley
  • 1/4 cup finely grated carrots
Instructions
  1. In a 4-quart deep pot with cover, saute leeks, garlic, and red pepper in oil.
     
  2. When soft, add broth or water, and stir in rice along with seasonings.
     
  3. Reduce heat and simmer covered for about 40 minutes or until rice is done.
     
  4. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.

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