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Ingredientes
- 4 x Minced leeks (green and White parts, well washed)
- 4 x Cloves garlic, chopped
- 1 x Red pepper, finely minced
- 3 c. Vegetable broth or possibly water
- 1 1/4 c. Brown rice x Salt and pepper to taste
- 1 Tbsp. Approx. minced fresh basil Or possibly a healthy pinch dry basil
- 1 c. Cooked lentils
- 1/4 c. Freshly minced parsley
- 1/4 c. Finely grated carrots
Direcciones
- In a 4 qt deep pot with cover, saute/fry leeks, garlic and red pepper in a small amount of the broth. When soft, add in the rest of the broth or possibly water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 min or possibly till rice is done. Uncover, stir in cooked lentils and reheat till lentils are warm. Garnish with parsley and grated carrot before serving.
- *I deleted 1T of extra virgin olive oil for sauteing, so the nutritional information of 368 total calories and 6g of fat is off by whatever 1T extra virgin 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!
- Dunnington (adapted, see below)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 2 servings | |
| Calories 435 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1447mg | 60% |
| Potassium 1263mg | 36% |
| Total Carbs 79.58g | 21% |
| Dietary Fiber 32.4g | 108% |
| Sugars 10.74g | 7% |
| Protein 27.11g | 43% |
