Portobello Curry With Green Rice Recipe

Name: Portobello Curry With Green Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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!

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Portobello Curry With Green Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Curry With Green Rice

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