Baked Curried Brown Rice & Lentil Pilaf

Baked Curried Brown Rice & Lentil Pilaf

5 Reviews
From: EatingWell Magazine, April/May 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.

Ingredients 1 serving

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  • 1 tablespoon butter
  • 1 cup brown basmati or brown jasmine rice
  • 4¼ cups water
  • 1 cup brown lentils
  • 4 cloves garlic, peeled
  • 1 cinnamon stick
  • 4⅛-inch-thick slices peeled fresh ginger
  • 1-2 teaspoons red curry paste, (see Note) or 1 tablespoon curry powder
  • ½ teaspoon salt
  • 4 scallions, trimmed and sliced


  • Active

  • Ready In

  1. Place rack in lower third of oven; preheat to 350F.
  2. Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1½ 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.
  • 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 information

  • Serving size: 1¼ cups
  • Per serving: 338 calories; 5 g fat(2 g sat); 13 g fiber; 62 g carbohydrates; 16 g protein; 261 mcg folate; 8 mg cholesterol; 4 g sugars; 0 g added sugars; 250 IU vitamin A; 6 mg vitamin C; 52 mg calcium; 6 mg iron; 334 mg sodium; 578 mg potassium
  • Nutrition Bonus: Folate (65% daily value), Iron (33% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ starch, 1½ lean meat, ½ fat

Reviews 5

November 10, 2014
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By: EatingWell User
Delicious and Filling I used red lentils and wehani rice in the recipe, and it really turned out great! For a bit more zing I added some minced hot peppers and it made for an excellent taste sensation! Wehani is a chewier rice (which I like personally) and it holds together well. I agree with the others that it did need more salt. I think if someone isn't eating a ton of processed food, and instead cooking something like this for supper, a bit more salt will not hurt.
June 19, 2014
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By: EatingWell User
Delicious! This meal was very simple to prepare and very tasty! I used 1 tsp. ground cinnamon instead of a stick and omitted the ginger because I don't have any. I also doubled the salt like others recommended and it came out great! I will definitely make this again! Pros: Easy, tasty
October 15, 2010
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By: EatingWell User
I love how easy this is to make, and very wholesome too. Will definitely be making this again. Followed the advice of others and added a lot more salt (which I am usually too stingy with anyway).
May 24, 2010
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By: EatingWell User
I agree with the previous commenter -- needs 1.5 to 2 times as much salt as is called for. As written, it produces a fragrant and mildly flavorful dish that can stand on its own as a side, but needs yogurt (or something) to serve as a main dish. The seasonings should also be increased.
April 22, 2010
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By: EatingWell User
I would rank this recipe as a good/great. Not in my top 25 of all time. Its decent, but nothing to write home about. Then again, the smell was FANTASTIC. It smelled like this was going to be a winner, but once tasted, it was disappointing. Which made no sense because i added 6 garlic cloves and a little bit more of the curry powder. To attempt to correct this, I added a tad bit more of salt and then the flavors popped. So I would suggest doubling the salt. I would make it again because it was super easy, but this recipe is not going to be a regular.
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