Leek
Leek, Lentil & Rice Stew
Posted by Carole Koch
For 2 servings:
Cook 1 1/2 cups sliced leeks in 1 1/2 teaspoons olive oil over medium heat, 3 to 5 minutes, stirring often.
Add 2 cloves minced garlic and 1/2 cup brown rice; sauté until rice looks opaque.
Add 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring to a simmer over high heat, and then reduce heat to low, cover, and cook for 10 minutes.
Rinse and drain 1/2 cup lentils, stir into pot and cook 20 to 25 minutes until rice and lentils are tender and water is absorbed.
From “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995.
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