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Baked Curried Brown Rice & Lentil Pilaf
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- #72970
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
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
4 slices (.25 inch-thick) peeled fresh ginger
2 teaspoons red curry paste
OR
1 tablespoon curry powder
1/2 teaspoon salt, or to taste
4 scallions, sliced
directions
Place rack in lower third of oven, then preheat to 350 degrees F.
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.
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.
added by
dorthy33
nutrition data
264 calories, 4 grams fat, 46 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
January 27, 2009
I made this last night, with some changes. I used chicken broth instead of water, and added a small chopped onion, which I sauteed with the garlic before adding the rice. It was very good! When I make it again, I'll probably bake the rice for the first 25 minutes or so with all the ingredienst, then add the lentils, so they'll remain firmer. But overall, this recipe is a keeper, espcially if you are trying to eat more veggie-based meals. My husband and I had this with a green veggie on the side and were very satisfied. And it's quick and easy, so it's an all around winner!