Portobello Curry with Green Rice
Brown basmati rice, coconut milk and portabella mushroom simmered on the stove and spiced with curry powder and ginger for a South Asian curry.
45 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 30 دقيقة · الطهي 15 دقيقة · الإجمالي 45 دقيقة
- متوسط
- 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. Makes 4 servings.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
