Baked Curried Brown Rice and Lentil Pilaf

By momonamission

Ingredients

• •1 tablespoon(s) butter
• •1 cup(s) brown basmati or brown jasmine rice
• •4.25 cup(s) water
• •1 cup(s) brown lentils
• •4 clove(s) garlic, peeled
• •1 stick(s) cinnamon
• •4 slice(s) (1/8-inch-thick) peeled fresh ginger
• •1 teaspoon(s) red curry paste (see Note) or 1 tablespoon curry powder
• •0.5 teaspoon(s) salt
• •4 scallions, trimmed and sliced

Details

Servings 6

Preparation

Step 1

1.Place rack in lower third of oven; preheat to 350 degrees.

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.


Calories 348
Total Fat 5g
Saturated Fat 2g
Cholesterol 8mg
Sodium 327mg
Total Carbohydrate 62g
Dietary Fiber 13g
Sugars --
Protein 16g