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!

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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.