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
- Four 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 chili 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.
Place a rack in the lower third of the oven; preheat to 350 degrees F.
Melt the butter over medium-high heat in a large ovenproof Dutch oven; add the 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 the water. Stir in the 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, 50-55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
348 calories; 5g total fat; 2g total saturated fat; 8mg cholesterol; 327mg sodium; 62g carbohydrates; 13g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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