Baked Curried Brown Rice & Lentil Pilaf
http://www.eatingwell.com/recipes/baked_curried_brown_rice_lentil_pilaf.html
From EatingWell: April/May 2005, The EatingWell Diabetes Cookbook (2005)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.
4 servings, 1 1/4 cups each | Active Time: 5 minutes | Total Time: 1 hour
Ingredients
- 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
Preparation
- Place rack in lower third of oven; preheat to 350ºF.
- 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.
Nutrition
Per serving : 348 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 8 mg Cholesterol; 62 g Carbohydrates; 16 g Protein; 13 g Fiber; 327 mg Sodium; 578 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 starch, 1 1/2 very lean meat, 1/2 fat
Tips & Notes
- 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.