Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) butter

  2. 1 cup(s) brown basmati or brown jasmine rice

  3. 4 1/4 cup(s) water

  4. 1 cup(s) brown lentils

  5. 4 clove(s) garlic , peeled

  6. 1 stick(s) cinnamon

  7. 4 slice(s) (1/8-inch-thick) peeled fresh ginger

  8. 1 teaspoon(s) red curry paste (see Note) or 1 tablespoon curry powder

  9. 1/2 teaspoon(s) salt

  10. 4 scallions , trimmed and sliced

Instructions Jump to Ingredients ↑

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


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