Saturday, December 11, 2010

Baked Curried Brown Rice and Lentil Pilaf

This recipe was posted within a Delish article. Check out Eating Well's Baked Curried Brown Rice and Lentil Pilaf.

Baked Curried Brown Rice and Lentil Pilaf


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.

Yields: 4 servings, 1 1/4 cups each

Total Time: 1 hr
Prep Time: 5 min

  • 1 tablespoon(s) butter
  • 1 cup(s) brown basmati or brown jasmine rice
  • 4 1/4 cup(s) water
  • 1 cup(s) brown lentils
  • 4 clove(s) garlic, peeled
  • 1 stick(s) cinnamon
  • 4 slice(s) (1/8-inch-thick) peeled fresh ginger
  • 1 teaspoon(s) red curry paste (see Note) or 1 tablespoon curry powder
  • 1/2 teaspoon(s) salt
  • 4 scallions, trimmed and sliced


  1. Place rack in lower third of oven; preheat to 350 degrees.
  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.

    Carb Servings: 3 1/2 starch, 1 1/2 very lean meat, 1/2 fat. Carbohydrate Servings: 3 1/2. Nutrition
    Bonus: Folate (65% daily value), Fiber (54% dv), Iron (30% dv).

Tips & Techniques

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.