Mushroom Korma
Ingredients
- 1 (3.5-oz) pouch boil in bag jasmine rice
- ¼ cup diced onion
- 1 Tbsp olive oil
- 1 (8-oz) pkg sliced mushrooms
- ⅛ tsp salt
- 1 cup frozen green peas
- ⅓ cup canned coconut milk
- ¾ cup jarred korma simmer sauce
- ¼ cup chopped roasted salted cashews
Instructions
- Cook rice according to package directions.
- Meanwhile, cook onion in hot oil in a skillet over medium-high heat 4 minutes or until translucent. Add mushrooms and salt; cook 5 minutes or until lightly browned.
- Add peas and coconut milk; cook until peas are thoroughly heated. Add simmer sauce; cook 3 minutes or until thoroughly heated.
- Serve mushroom mixture over rice. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
589
|
589
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 15 | 15 |
| Carb (g) | 72 | 72 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 501 | 501 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 4 | 4 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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