Baked Curried Brown Rice & Lentil Pilaf Recipe

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.

nutrition data

264 calories, 4 grams fat, 46 grams carbohydrates, 12 grams protein per serving.

reviews & comments

karla REVIEW:
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!

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