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Baked Curried Brown Rice & Lentil Pilaf

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READ REVIEWS (0)

1 hr total
0 mins prep

348 calories/serving

Recipe Filed Under
Rice, Indian, Middle Eastern, Easy, Low Cholesterol, Vegetarian, Healthy, Low Calorie, Dinner, Side Dish, Fall

Provided By: EatingWell

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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.

Ingredients

Serves:

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 1/8-inch-thick slices peeled fresh ginger

1-2 teaspoons red curry paste (see Note) or 1 tablespoon curry powder

1/2 teaspoon salt

4 scallions, trimmed and sliced

Directions

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

Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (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 Facts

Per Single Serving / Serves 4 Total
Calories	348		Total Carbohydrates	62gm	21%
Calories from fat	45		Total Fat	5gm	8%
Saturated Fat	2gm	10%	Mono Unsaturated Fat	1gm
Protein	16gm		Cholesterol	8mg	3%
Fiber	13gm	13%	Sodium	327mg	14%