The warm fragrance of this dish will have noses wiggling and tongues wagging when everyone asks "what's cooking?" You'll be relaxing with a glass of wine on the deck or your family room couch because this meal takes just minutes to put together and it finishes itself in the oven. Serve as a meatless meal over a bed of spinach or mixed greens, or serve as a side with grilled meat or fish.
1 tablespoon butter
1 cup brown basmati rice
1 tablespoon curry powder
4 1/4 cups organic vegetable broth
1 cup brown lentils
4 cloves garlic, peeled
1 whole cinnamon stick
3-4 pieces of fresh ginger, peeled and sliced thin
1/2 teaspoon fine sea salt
Preheat oven to 350' F.
In a Dutch oven, melt the butter over medium heat. Add rice and toast while stirring for 2 minutes. Add curry powder and cook until fragrant (just a few seconds), while stirring. Add broth, lentils, garlic cloves, cinnamon stick, ginger and salt. Bring to a boil while stirring to combine ingredients. Cover and remove from heat.
Place the Dutch oven on the lower rack in the preheated oven and bake 55 to 60 minutes, or until the rice and lentils are tender and all the water is absorbed. Remove the cinnamon stick and ginger slices. Fluff with a fork and serve.