Baked Curried Brown Rice & Lentil Pilaf
Pop this fast and fragrant vegetarian dish into the oven and forget it till the timer rings. Serve as a main course on a bed of wilted spinach to add color and maximize iron absorption or serve as a side with Turkish Chicken Thighs.
Prep Time:
5 mins
Total Time:
1 hr
Servings:
4 servings, 1 1/4 cups each
Ingredients
-
1 tablespoon butter
-
1 cup brown basmati or brown jasmine rice
-
4 1/4 cups water
-
1 cup brown lentils
-
4 cloves garlic, peeled
-
1 cinnamon stick
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4 1/8-inch-thick slices peeled fresh ginger
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1-2 teaspoons red curry paste, (see Note) or 1 tablespoon curry powder
-
1/2 teaspoon salt
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4 scallions, trimmed and sliced
Directions
1.
Place rack in lower third of oven; preheat to 350 degrees F.
2.
Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt; bring to a boil, stirring to dissolve the curry paste.
3.
Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
Tip:
Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
Nutrition information
Calories 348, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 8 mg, Sodium 327 mg, Carbohydrate 62 g, Fiber 13 g, Protein 16 g, Potassium 578 mg. Daily Values: Iron 30%. Exchanges: Starch 3.5,Lean Meat 1.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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