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Baked Curried Brown Rice & Lentil Pilaf

Source: © EatingWell Magazine
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Active Time:  5 Minutes
Total Time:  1 Hour
  4 servings, 1 1/4 cups each
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.
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

Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (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.
Baked Curried Brown Rice & Lentil Pilaf Recipe at
Place rack in lower third of oven; preheat to 350°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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 348
Fat. Total: 5g
Protein: 16g
Carbohydrates, Total: 62g
Fat, Saturated: 2g
Fiber: 13g
Cholesterol: 8mg
Sodium: 327mg
% Cal. from Fat: 13%
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