Portobello Curry With Green Rice |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A great, light and tasty summer dish. I know we all try to have these kind of meals in hot weather and I found this in BHG. I tried it and liked it very much. As differnt mushrooms come into the market I will definitely add more wild ones to the mix. 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. 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. 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. 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. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.
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