Ingredients
-
1
-
1
-
1/3
-
1/8
-
4
-
2
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Portobello Curry With Green Rice,Portobello curry? Yum! This calls for a spicy Madras curry powder. If you can’t get any, try Recipe #174350. Enjoy! Adapted from Better Homes and Gardens magazine. Feel free to add other vegetables to your liking!,This turned out great! I wish I had hotter curry powder so it the dish would have had more of a kick, but it was still really yummy! Topped with more cilantro. I’m looking forward to making it again and adding zucchini or maybe some tofu. Thanks for sharing this simple and delicious recipe.,Delicious! The almost tangy rice perfectly complimented the spicy mushrooms. And, served in my blue bowls, this meal was a colorful work of art. Can’t wait to make again?
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Steps
|
1
Done
|
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
Done
|
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
Done
|
in 12-Inch Skillet Cook Mushrooms in Hot Oil Over Medium Heat For 5 Minutes; Turning Occasionally. |
|
4
Done
|
Add Green Onions, Curry Powder, Red Pepper Flakes, and Remaining Ginger and Garlic. Cook and Stir 1 Minute. |
|
5
Done
|
Stir in Tomatoes and Remaining Coconut Milk. Heat Through. Season to Taste With Salt and Black Pepper. |
|
6
Done
|
to Serve, Divide Rice Among 4 Plates. Top With Mushroom Mixture and Sprinkle With Nuts. Enjoy! |
|
7
Done
|
Makes 4 Servings. |
