Portobello Curry with Green Rice

Name: Portobello Curry with Green Rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup brown basmati rice; 1 cup unsweetened coconut milk; 0.333 cup fresh cilantro; 0.125 cup fresh parsley; 4 tsp fresh ginger; 2 garlic cloves; 1 tbsp lime juice; 1 lb portabella mushroom; 2 tbsp olive oil; 0.5 cup green onion; 2 tsp Madras curry powder; 0.125 tsp crushed red pepper flakes; 1 cup cherry tomatoes; 2 tbsp coarsely chopped roasted cashews

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 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

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.
20 min
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.
5 min
4
Add green onions, curry powder, red pepper flakes, and remaining ginger and garlic. Cook and stir 1 minute.
1 min
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.