"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."
unsweetened coconut milk, divided
fresh cilantro, fresh and chopped
ginger, fresh and minced, divided
garlic cloves, minced, divided
portabella mushroom, in medium thin slices
green onion, sliced
crushed red pepper flakes
cherry tomatoes, quartered
cashews, coarsely ground
fresh ground black pepper
To make the curry powder, mix all the spices together. Save the extra in an airtight container for future use.
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.
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.
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.
Divide rice among plates. Top with mushrooms and sprinkle with chopped cashews.
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Green Rice Topped With Portabella Curry (cont.)