Portobello Curry With Green Rice

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.