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1. Mix together the mushrooms, turmeric and chilli powder. 2. Pour the water over the coconut and leave to infuse for 20 minutes, then strain and reserve the liquid. 3. Place in a large pan the spring onions, coconut liquid, stock, lemon juice, sugar, rice, peanut butter and red pepper. Bring to the boil, then cover and simmer for 10 minutes. 4. Add the mushrooms and simmer for a further 5 minutes, until the rice is tender. Taste and salt if necessary.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 90 (65%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 286.7mg||10 %|
|Potassium 146.7mg||4 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 12.7g|
|Protein 1.2g||2 %|
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Calories per serving: 138
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