Portobello Curry With Green Rice

Total Time
45mins
Prep 30 mins
Cook 15 mins

Portobello curry? Yum! This calls for a spicy Madras curry powder. If you can't get any, try Madras Curry Powder. Enjoy! Adapted from Better Homes and Gardens magazine. Feel free to add other vegetables to your liking!

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.
Most Helpful

5 5

Delicious! The almost tangy rice perfectly complimented the spicy mushrooms. And, served in my blue bowls, this meal was a colorful work of art. Can't wait to make again?

5 5

Delicious!!! I made some modifications to it and it came out amazing. I used brown rice, coconut oil, and did not add cilantro, but I can say this recipe is now one of my favorites!

5 5

Yummy! There is a nice little kick to it and a wonderful flavor. The smell of the green rice was so delicious. Since we love cilantro, I used the suggested increase. It was quite good. Thanks for sharing!