Brown Rice and Lentil Risotto with Leeks
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.
Preparation Time10 min
Cooking Time40 min
Ingredients
- 2 well-scrubbed leeks, chopped
- 1 clove garlic, minced
- 1/2 cup red pepper, finely chopped
- 1 tablespoon olive oil
- 3 cup vegetable broth or water
- 1 1/4 cup 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
- In a 4-quart deep pot with cover, saute 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.