Submitted by: Courtney
Recipe from: Eating Well

1 C brown basmati or brown jasmine rice
4 1/4 C water
1 C brown lentils
4 cloves garlic, peeled
1 Cinnamon stick
4 1/8 inch thick slices peeled fresh ginger
1-2 teaspoons red curry paste or 1 Tbs. curry powder
1/2 teaspoon salt
4 scallions, trimmed and sliced

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

2 Spray a large oven proof dutch oven over med.-high heat. Add rice and cook, stirring, until lightly toasted, about 1 1/2 min. (if using curry powder, add it now and cook, stirring, until fragrant, about 15 sec.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste (if using), and salt; bring to a boil, stirring to dissolve 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 min. Fluff with fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.

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