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EatingWell
Baked Curried Brown Rice & 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 with Turkish Chicken Thighs.
Susan Herr

Ingredients
Directions
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
Serving Size:
1 1/4 cups Per Serving:
338 calories; protein 16g; carbohydrates 61.6g; dietary fiber 13.5g; sugars 4g; fat 5g; saturated fat 1.9g; cholesterol 7.6mg; vitamin a iu 249.6IU; vitamin c 5.9mg; folate 261.1mcg; calcium 51.5mg; iron 5.6mg; magnesium 57.2mg; potassium 577.9mg; sodium 333.8mg; thiamin 0.3mg.
Exchanges:
3 1/2 starch, 1 1/2 lean meat, 1/2 fat
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