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EatingWell


8
3
What's This?
Serving size 4
Total Time

Ingredients

1 Tbsp butter1 cup brown basmati or brown jasmine rice4 ¼ cup water1 cup brown lentil4 clove garlic, peeled1 cinnamon stick4 1/8-inch-thick slices peeled fresh ginger2 tsp red curry paste (see Note) or 1 tablespoon curry powder½ tsp salt4 scallion, 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 chili 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

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 348 21%
  • Calories from fat 45 10%
  • Total Fat 5gm 3%
  • Saturated Fat 2gm 13%
  • Monounsaturated Fat 1gm 14%
  • Sodium 327mg
  • Total Carbohydrates 62gm 8%
  • Fiber 13gm
  • Protein 16gm
  • Cholesterol 8mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Side Dish, Healthy, Low Calorie, Low Cholesterol, Vegetarian, Rice, Indian, Middle Eastern, Easy, Baking, Fall

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