Tuesday, March 6, 2012

Rice, Rice, Baby

Lentil Rice Risotto

  If you've ever made risotto you know it is a time-consuming dish to make.  I have a trick that can save you the effort and still have this satisfying meal.  Make it in the crockpot.  That's right, risotto without the stirring!  This is one of my favorite meatless meals since it is full of flavor and easy to make.

   I like to double the recipe to ensure plenty of leftovers or to feed a crowd.  Please excuse the picture; it was steamy under the lid!  This recipe is a copy in my interesting short hand.  I actually followed the original since the crockpot makes it easy.

Risotto With Lentils    Serves 4
from: The Gourmet Vegetarian Slow Cooker by Lynn Alley

1/2 cup dried lentils, rinsed
3/4 cup rice
4 cups water
1 tsp salt

Combine ingredients and cook on high for 2 hours. Chop 1/2 onion- saute 10 minutes until golden brown. Add to the pot. Serve with olive oil, 1/2 cup each: grated cheese and parsley. Add salt and pepper.  Serve with salad, grilled vegetables or stuffed artichokes.

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