Baked Curried Brown Rice & Lentil Pilaf

Place rack in lower third of oven, then preheat to 350 degrees F.

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.

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.