Rating: 4 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 8 Ratings

Cashews provide a crunchy topping for this portobello mushroom main dish seasoned with curry powder. It's the perfect recipe for someone on a vegetarian diet.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.

Nutrition Facts

438 calories; fat 24g; saturated fat 14g; carbohydrates 51g; mono fat 6g; poly fat 3g; insoluble fiber 6g; sugars 6g; protein 9g; vitamin a 1117.6IU; vitamin c 21.3mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 6.5mg; vitamin b6 0.2mg; folate 68.5mcg; vitamin b12 0.1mcg; sodium 465mg; potassium 956mg; calcium 60.6mg; iron 3.2mg.
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