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Ingredients
| basmati rice: 1 cup |
| canned coconut milk: 1 cup |
| fresh cilantro (coriander): 1/2 cup |
| ginger (minced): 4 tsp |
| garlic: 2 cloves (minced) |
| lime juice: 1 Tbl |
| white mushrooms: 1 lb (cut in 1/2-inch slices) |
| canola oil - for deep fat frying: 2 Tbl |
| onions (chopped): 1/2 cup |
| curry powder: 2 tsp |
| red pepper flakes: 1/8 tsp |
| cherry tomatoes (chopped): 1 cup (halved or quartered) |
| cashews: 2 Tbl (coarsely chopped) |
Portobello Curry with Green Rice
Credit: search.bhg.com
User rating:
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Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.