After the disappointing salad we had last night, I was ready to try something different today. The kids and David were on their day off from school and we had time to go shop together at the grocery store. David is not a big fan of curry, but I had seen a recipe for Portobello Curry with Green Rice in Better Homes and Gardens (All Vegetable - Grand Prize Winner) and decided to give it a try.
It has a lot of ginger and a lot of garlic and the recipe didn't say "divided" after it listed the ingredients to it's really my fault, but I ended up putting all the ginger and all the garlic into the green sauce for the rice but it turns out that you need 1/2 for the sauce and 1/2 for the curry. Bummer. I also forgot to add the peanuts at the end, but it was still really good.
Portobello Mushroom Curry with Green Rice
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1 cup brown rice
2 cups water
1 cup coconut milk, divided
1/2 cup cilantro
4 tablespoons minced ginger, divided
4 tablespoons minced garlic, divided
1 lb. portobello mushrooms, cut into slices
1/2 onion, chopped
1 serrano, seeded and chopped
2 teaspoons curry powder
1 teaspoon red pepper flakes
4 roma tomatoes, chopped
4 tablespoons, chopped peanuts
Cook brown rice according to package directions.
Blend until smooth 1/2 cup coconut milk, cilantro, 2 T. ginger, and 2 T. garlic. Stir into rice when done and stir to blend.
Heat skillet on medium-high heat. Lightly spray with canola oil. Saute onions and pepper for 5 minutes. Add mushrooms and saute for 5 minutes. Add curry powder, red pepper flakes, and 1/2 cup coconut milk and stir until well blended. Add tomatoes and stir until heated through.
To serve, spoon rice onto a place. Top with curry. Sprinkle peanuts on top.
Delicious!
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