• 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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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

438 calories; 24 g total fat; 14 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 0 mg cholesterol; 465 mg sodium. 956 mg potassium; 51 g carbohydrates; 6 g fiber; 6 g sugar; 9 g protein; 1118 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 3 mg iron;

Reviews

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