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Portobello Curry With Green Rice

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“Portobello curry? Yum! This calls for a spicy Madras curry powder. If you can't get any, try Hot Madras Curry Powder. Enjoy! Adapted from Better Homes and Gardens magazine. Feel free to add other vegetables to your liking!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan mix 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 a blender or food processor mix 1/2 cup of the coconut milk, cilantro, parsley, 1 teaspoon of the fresh 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; turning occasionally.
  4. Add green onions, curry powder, red pepper flakes, and remaining ginger and garlic. Cook and stir 1 minute.
  5. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
  6. To serve, divide rice among 4 plates. Top with mushroom mixture and sprinkle with nuts. Enjoy!
  7. Makes 4 servings.

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