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- 1 cup basmati rice
- 1 cup unsweetened coconut milk
- 1/2 cup snipped fresh cilantro
- 4 teaspoons finely minced fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 pound portobello mushrooms, cut in 1/2-inch slices
- 2 tablespoons canola oil
- 1/2 cup sliced green onion
- 2 teaspoons Madras (spicy) curry powder or curry powder
- 1/8 teaspoon crushed red pepper
- 1 cup cherry tomatoes, halved or quartered
- 2 tablespoons coarsely chopped cashews or peanuts
1. In medium saucepan combine 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 blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the 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; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 438,
- Fat, total (g) 24,
- chol. (mg) 0,
- sat. fat (g) 14,
- carb. (g) 51,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 3,
- fiber (g) 6,
- sugar (g) 6,
- pro. (g) 9,
- vit. A (IU) 1118,
- vit. C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 465,
- Potassium (mg) 956,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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