Rice with rabbit, clams and mussels

60 min
Type of dish: Rices, Shellfish, Meats
Temperature: Hot
Seasonal period: All year
Allergens:
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Sunflower oil 0.1 l
Garlic, bulb 1.0 ud
Rabbit 0.45 kg
Carrots 0.1 kg
Runner beans 0.1 kg
Bulk mussels, frozen 0.2 kg
Small farmed clam 0.2 kg
White stock 1.5 l
Lemon 0.05 kg
Parsley 3.75 g
Table salt 3.75 g
See Recipe
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
Powdered vegetable stock 0.075 kg
Elaboration
  • Fry the garlic cut into brunoise, and then, cook the chopped rabbit.
  • Once cooked, add the rice and cover with white stock.
  • Once boiled, add salt and some drops of lemon juice.
  • Cook for 15 minutes on a low heat on the hob or in the oven, add the clams, the mussels and the carrots and beans previously cut into julienne strips and boiled.
  • Before serving, sprinkle over some chopped parsley and let sit some minutes. 
Nutritional information (1 portion)
Energy
843.07
kcal
Carbohydrates
116.71
g
Proteins
34.08
g
Lipids
26.59
g
Fiber 10.83 g
Saturates 4.2 g
Monounsaturated fatty acids 6.4 g
Polyunsaturated fatty acids 13.8 g
Cholesterol 84.04 mg
Calcium 341.49 mg
Iron 9.43 mg
Zinc 5.59 mg
Vitamin A 629.92 ug
Vitamin C 74.97 g
Folic acid 283.17 ug
Salt (Sodium) 9120.78 mg
Sugars 25.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.