Portobello Curry with Green Rice

April 22, 2010

Mmmm!! This dish is not complicated and is very flavorful and delicious! The cashews are the perfect finishing touch. This will now be in our list of staple meals.

Photo and recipe from BGH.com

Ingredients

• 1 cup basmati rice (I used jasmine)
  
• 1 cup unsweetened coconut milk (I used the whole can, of course!)
  
• 1/2 cup snipped fresh cilantro
• 4 tsp. finely minced fresh ginger
• 2 cloves garlic, minced (I always double the garlic --love it)
  
• 1 Tbsp. lime juice
• 1 lb. portobello mushrooms, cut in 1/2-inch slices (I diced it to hide it from my kids and they couldn't tell, hee hee)
  
• 2 Tbsp. canola oil
• 1/2 cup sliced green onion
• 2 tsp. Madras (spicy) curry powder or curry powder
• 1/8 tsp. crushed red pepper
• 1 cup cherry tomatoes, halved or quartered (I used roma and diced it in bigger chunks)
  
• 2 Tbsp. coarsely chopped cashews or peanuts

Directions

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.

Nutrition Facts

• Calories 438,
• Total Fat (g) 24,
• Saturated Fat (g) 14,
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 3,
• Cholesterol (mg) 0,
• Sodium (mg) 465,
• Carbohydrate (g) 51,
• Total Sugar (g) 6,
• Fiber (g) 6,
• Protein (g) 9,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 36,
• Calcium (DV%) 6,
• Iron (DV%) 18,
• Percent Daily Values are based on a 2,000 calorie diet

Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

Ingredients:

• 2 Tbsp. canola oil
• 1 large sweet onion, sliced
• 2 tsp. ground cumin
• 3 sweet potatoes, peeled and cubed
• 1-1/2 qt. chicken broth
• 1-3/4 cup Dannon® Plain Yogurt
• 2 Tbsp. chopped parsley or cilantro
• 1/4 cup toasted pumpkin seeds

Instructions:

• 1. In a soup pot heat oil. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.
• 2. Puree soup with 1-1/2 cups Dannon® Plain Yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

Yields: 12 Servings (8 oz. per serving)

Photo courtesy of Dannon.com.