Rice and marinated pork loin, clams and mussels
Allergens:
Ingredients for 5 portions
Calculate portions
Rice
0.5 kg
Garlic, bulb
1.2 ud
Marinated pork loin
0.45 kg
Bulk mussels, frozen
0.15 kg
Small farmed clam
0.2 kg
Carrots
0.1 kg
Runner beans
0.1 kg
White stock
1.5 l
Table salt
3.75 g
Sunflower oil
0.1 l
Elaboration
- Prepare a white stock.
- Cut the carrot and the beans into julienne strips and blanch them.
- Clean the clams and mussels.
- Fry the garlic cut into brunoise in some oil, and then, cook the cut pork.
- Add the very hot stock, the vegetables, the clams and the mussels. Add a drop of lemon juice (the rice will become more separated) and add salt.
- Boil the mixture for around 15 minutes and let sit for around 5-10 minutes off the heat.
- Add the parsley cut into brunoise to decorate.
Nutritional information (1 portion)
Energy
893.92
kcal
Carbohydrates
119.06
g
Proteins
37.6
g
Lipids
29.4
g
Fiber
10.92
g
Saturates
5.44
g
Monounsaturated fatty acids
6.72
g
Polyunsaturated fatty acids
13.77
g
Cholesterol
84.7
mg
Calcium
322.1
mg
Iron
9.76
mg
Zinc
6.14
mg
Vitamin A
630.06
ug
Vitamin C
83.72
g
Folic acid
281.73
ug
Salt (Sodium)
9819.94
mg
Sugars
26.85
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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