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Recipes - Baked Curried Brown Rice & Lentil Pilaf

Recipe Name

Baked Curried Brown Rice & Lentil Pilaf

Submitted by

kim.rush.lynch

Recipe Description

This is a tasty, yet healthy lentil recipe from Eating Well magazine, April/May 2005.

Quantity	4	Quantity Unit	servings	Servings
Prep Time (minutes)	8	Cook Time (minutes)	53	Ready In (minutes)	61

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Ingredients
Amt.	Measure	Ingredient



1	tablespoon	butter
1	cup	Rice, brown basmati or jasmine, raw (yields 2 cups
4 1/4	cups (8 fl oz)	water
1	cup	lentils, soaked and cooked
4	clove	garlic peeled
1	teaspoon	cinnamon sticks (1 whole stick)
4	teaspoons	fresh ginger
1	tablespoon	curry powder (or 1-2 tsp of red curry paste)
1/2	teaspoon	sea salt (Celtic or Real Salt are best)
4	large	scallions, trimmed and sliced

Steps

Sequence	Step

1	Place rack in lower third of oven; preheat to 350 degree 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.)
3	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.
4	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.

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