Post by Loupy on Jul 13, 2010 20:55:42 GMT -7
Baked Curried Brown Rice & Lentil Pilaf
Provided by Eatingwell.com
Pop this fast and fragrant vegetarian dish into the oven and forget it until 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.
Serves: 6
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, about 50 to 55 minutes.
Fluff with a fork, removing the cinnamon stick and ginger slices.
Serve garnished with scallions.
Tip:
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.
Nutritional Information:
Calories 348
Carbohydrates 62 g
Dietary Fiber 13 g
Fat 5 g
Saturated Fat 2 g
Protein 16 g
Potassium 578 g
Sodium 327 g
Cholesterol 8 g
Nutritional Bonus:
Per serving
Folate (65% daily value), Fiber (54% dv), Iron (30% dv).
Copyright © 1998 – 2009 – www.LifeScript.com – All rights reserved.
Provided by Eatingwell.com
Pop this fast and fragrant vegetarian dish into the oven and forget it until 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.
Serves: 6
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, about 50 to 55 minutes.
Fluff with a fork, removing the cinnamon stick and ginger slices.
Serve garnished with scallions.
Tip:
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.
Nutritional Information:
Calories 348
Carbohydrates 62 g
Dietary Fiber 13 g
Fat 5 g
Saturated Fat 2 g
Protein 16 g
Potassium 578 g
Sodium 327 g
Cholesterol 8 g
Nutritional Bonus:
Per serving
Folate (65% daily value), Fiber (54% dv), Iron (30% dv).
Copyright © 1998 – 2009 – www.LifeScript.com – All rights reserved.
