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. Source: EatingWell Magazine, April/May 2005

Susan Herr
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Ingredients

Directions

  • Place rack in lower third of oven; preheat to 350F.

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  • 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.

Tips

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.

Nutrition Facts

338 calories; 5 g total fat; 1.9 g saturated fat; 8 mg cholesterol; 334 mg sodium. 578 mg potassium; 61.6 g carbohydrates; 13.5 g fiber; 4 g sugar; 16 g protein; 250 IU vitamin a iu; 6 mg vitamin c; 261 mcg folate; 52 mg calcium; 6 mg iron; 57 mg magnesium;

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