A discussion about Indian cuisine last night inspired me to post one of my favorite all time dishes. This dish is so flavorful you will hardly believe it. Flavors are busting all over the place! The “Geen Rice” really makes this dish something extra special.
This dish is vegan but I promise you won’t miss the meat since the Portobello mushrooms are very “meaty”. There are a lot of ingredients so It’s best to make this dish on a weekend or when you have a little extra time. It’s also a great recipe to have up your sleeve if you are entertaining for vegans or vegetarians! Also makes for amazing leftover since all the flavors have time to “mingle”.
- In a medium saucepan combine rice, 2 cups water and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed. or, If you have a rice cooker, use that to cook your rice.
- Meanwhile, in a blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 minced garlic clove, and the lime juice. blend or process until nearly smooth. Stir this into your cooked rice, cover to keep warm.
- In a 12- inch skillet salute the onions and mushrooms in hot oil over medium heat for 5 minutes; turn mushroom occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. cook and stir 1 minute being careful not to burn the garlic. Stir in the remaining coconut milk and tomatoes and heat through. season with salt and black pepper to taste.
- To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts and more cilantro. makes 4 servings.