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 Prep Time (minutes) 8 Cook Time (minutes) 53 Ready In (minutes) 61

Ingredients Amount 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.