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-t 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

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Cooking Directions

Step 1

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

Step 2

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.

Step 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 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.