Rice with mussels and rabbit

45 min
Type of dish: Rices
Temperature: Hot
Seasonal period: All year
Allergens:
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Cebolla 0.05 kg
Zanahoria 0.05 kg
Puerro 0.6 ud
Perejil 0.004 g
Champiñón 0.15 kg
Bulk mussels, frozen 0.15 kg
Conejo 0.2 kg
Frozen peas 0.125 kg
White stock 1.5 l
See Recipe
Agua 1.5 l
Huesos 0.45 kg
Cebolla 0.15 kg
Zanahoria 0.075 kg
Green leek 0.75 ud
Elaboration
  • Prepare a white stock.
  • Cut the onion, the carrot and the leek into brunoise and fry.
  • Clean and cut the mushrooms into quarters and add them to the vegetables.
  • Chop the rabbit in small parts and add to the vegetables. Stir fry.
  • Cook the rice with the vegetables, the mushrooms and the rabbit.
  • Cover with two and half parts of stock per each part of rice, add some lemon juice and the mussels.
  • Add salt.
  • Let cook for around 15 minutes on the hob or the oven. Make sure it is cooked and remove from the heat.
  • Let sit the rice and plate up.
Nutritional information (1 portion)
Energy
582.68
kcal
Carbohydrates
103.83
g
Proteins
24.78
g
Lipids
4.54
g
Fiber 16.94 g
Saturates 1.3 g
Monounsaturated fatty acids 0.41 g
Polyunsaturated fatty acids 1.16 g
Cholesterol 48.46 mg
Calcium 313.28 mg
Iron 7.03 mg
Zinc 3.74 mg
Vitamin A 522.18 ug
Vitamin C 76.67 g
Folic acid 285.27 ug
Salt (Sodium) 158.66 mg
Sugars 25.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.