Rice with mussels and rabbit
Allergens:
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.5 kg
Cebolla
0.05 kg
Bulk mussels, frozen
0.15 kg
Conejo
0.2 kg
Frozen peas
0.125 kg
White stock
1.5 l
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.
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