Portobello Curry With Green Rice

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: 45 mins
• Serves: 4

Ingredients

• 1  cup brown basmati rice
• 1  cup unsweetened coconut milk (divided)
• 1⁄3 cup fresh cilantro, chopped (may add 1/2 cup if you really like cilantro!)
• 1⁄8 cup fresh parsley, chopped
• 4  teaspoons fresh ginger, finely minced (divided)
• 2  garlic cloves, minced (divided)
• 1  tablespoon lime juice
• 1  lb portabella mushroom, cut in 1/2 inch slices
• 2  tablespoons olive oil
• 1⁄2 cup green onion, sliced
• 2  teaspoons Madras curry powder
• 1⁄8 teaspoon crushed red pepper flakes
• 1  cup cherry tomatoes, quartered (or use a regular tomato, chopped to equal 1 cup)
• 2  tablespoons  coarsely chopped roasted cashews (or peanuts)

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.