Baked Curried jasmine Rice and Lentil Pilaf Over Spinach

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 4 people

Categories: Vegetables

Ingredients

  • 1 Tbsp. butter
  • 1 cup jasmine rice
  • 4 1/4 cups water
  • 1 cup brown lentils
  • 4 cloves garlic, minced
  • 1 cinnamon stick
  • 4 (1/8-inch-thick)slices fresh ginger, peeled
  • 1 to 2 tsp. red curry paste (see note)
  • 1/2 tsp. coarse salt
  • 8 cups fresh baby spinach leaves
  • 4 green onions, sliced

Directions

  1. Place rack in lower third of oven, heat to 350 degrees.

  2. Melt butter on medium-high in a large Dutch oven; add rice and cook, stirring 2 minutes or until lightly toasted. Add water. Stir in lentils, garlic, cinnamon stick, ginger, curry paste and salt; bring to boil, stirring to dissolve curry paste. Cover the pot tightly with lid or foil.

  3. Transfer to oven and bake 20 to 25 minutes or until the rice and lentils are tender and all the water is absorbed. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve on green onions.

  4. Note: Red curry paste is a blend of chile peppers, garlic, lemon grass and galangal (a root with flavor similar to ginger). Look for it in

  5. jars or cans or in the Asian section of your supermarket.

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