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    You are in: Home / Recipes / Green Rice Topped With Portabella Curry Recipe
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    Green Rice Topped With Portabella Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    packeyes's Note:

    A Better Homes and Garden recipe. Very good if you like curry. I created my own curry, it worked well - or you can use purchased curry.

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    Serves: 4



    Units: US | Metric

    Curry Powder


    1. 1
      To make the curry powder, mix all the spices together. Save the extra in an airtight container for future use.
    2. 2
      In a medium saucepan combine rice, water, 1/2 teaspoons salt. Bring to boiling, reduce heat. Simmer, covered, 15-20 minutes - until rice is tender and most of the liquid is absorbed.
    3. 3
      Meanwhile, in a food processor combine 1/2 cup coconut milk, cilantro, 1 teaspoons ginger, 1 garlic clove, and the lime juice. Process until smooth. Set aside until the rice is finished. Once the rice is finished, stir coconut mixture into the rice. Set aside and keep warm until the Portobellos are done.
    4. 4
      In a large skillet, heat oil. Once hot stir in mushrooms. Cook over medium heat for 5 minutes, turning a few times. Add green onions, curry powder, red pepper, 3 teaspoons ginger, and 1 garlic clove. Cook and stir for one minute. Stir in tomatoes and remaining 1/2 cup coconut milk. Heat through.
    5. 5
      Divide rice among plates. Top with mushrooms and sprinkle with chopped cashews.

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    Nutritional Facts for Green Rice Topped With Portabella Curry

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 439.5
    Calories from Fat 212
    Total Fat 23.5 g
    Saturated Fat 12.5 g
    Cholesterol 0.0 mg
    Sodium 58.1 mg
    Total Carbohydrate 52.7 g
    Dietary Fiber 5.9 g
    Sugars 4.2 g
    Protein 10.0 g

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