Slow Cooker Risotto with Lentils 1/2 cup dried lentils 3/4 cup Arborio rice 4 cups water 1 teaspoon salt -- plus more to taste 2 tablespoons unsalted butter 1/2 yellow onion -- chopped freshly ground black pepper -- to taste 1 tablespoon fruity olive oil 1/2 cup freshly grated Parmesan cheese 1/4 cup finely chopped fresh parsley -- for garnish
Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with the water and 1 teaspoon salt. In a saute pan, heat the butter and saute the onion over medium-high heat until the onion is golden brown, about 10 minutes. Add the onion to the lentils and rice. Cover and cook on HIGH for about 2 hours, or until both the lentils and the rice are tender. Add additional salt, if necessary, and pepper to taste. Top each serving with a drizzle of the olive oil and a generous sprinkling of the Parmesan cheese and the parsley. Serves 4. AuthorNote: Over many centuries, every country in the world has developed ways to obtain much-needed protein by combining the simplest of ingredients. In Italy, the combination of lentils and rice has found just as happy a home as it has in India. The trimmings may be a little different, but this simple dish can make a meal in itself when served with a salad, or as an accompaniment to grilled vegetables or stuffed artichokes. Cuisine: "Italian" Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010." S(Formatted by Chupa Babi): "March 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 12g Fat (32.9% calories from fat); 14g Protein; 43g Carbohydrate; 8g Dietary Fiber; 23mg Cholesterol; 738mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat. NOTES : Time: HIGH for 2 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
