Portobello Curry with Green Rice
Maria
ingredients
- 1 cup basmati rice
- 1 cup unsweetened coconut milk
- 1/2 cup snipped fresh cilantro
- 4 tsp. finely minced fresh ginger
- 2 cloves garlic, minced
- 1 Tbsp. lime juice
- 1 lb. portobello mushrooms, cut in 1/2-inch slices
- 2 Tbsp. canola oil
- 1/2 cup sliced green onion
- 2 tsp. Madras (spicy) curry powder or curry powder
- 1/8 tsp. crushed red pepper
- 1 cup cherry tomatoes, halved or quartered
- 2 Tbsp. coarsely chopped cashews or peanuts
directions
- 1
1. In medium saucepan combine 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
2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
- 3
3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
- 4
4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.
Source: Maria
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