Friday 15 August 2008

MaryLee's Healthy Food and Easy Cooking - Lentil Risotto

Hello again,

Here is a variation to a Risotto dish.

Lentil Risotto

2 tbsp (tablespoon) light oil
1 large onion thinly chopped
2 clove garlic chopped
1 large carrot julienne or cut into match sticks
1 cup brown basmati rice washed and drained
½ cup lentils washed and drained
2 ½ cup vegetable stock
½ tsp (teaspoon) ground cumin and ground cinnamon and cardamom seed (out of pod)
6 cloves
2 celery sticks finely sliced julienne
3 medium tomatoes diced or 1 tin chopped tomatoes


In saucepan heat oil over medium low heat, add onions, carrot and garlic cook until softened.
add rice and lentils stir until evenly coated. Add cumin, cinnamon, cardamom seeds and cloves and continue to cook for 5 minutes.

Add the stock, bring to a boil then cover and turn heat down to simmer gently for 10 - 15 minutes. If all the stock absorbs while cooking then add a little more or use water, ½ cup at a time. Want it moist but not wet. Season with salt and pepper if needed.

Add the celery and tomatoes and mix gently, it is ready to serve.

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