Baked Curried Brown Rice & Lentil Pilaf

Pairs Well With

Serves 4


1 tablespoon butter 

1 cup brown basmati or brown jasmine rice
4 ¼ cups water
1 cup brown lentils
4 cloves garlic, peeled
1 cinnamon stick
4 1/8-inch-thick slices peeled fresh ginger
1 tablespoon curry powder
½ teaspoon salt
4 scallions, trimmed and sliced


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

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, and salt; bring to a boil.

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.