Rice with pork and mushrooms

60 min
Type of dish: Meats, Rices
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Onion 0.1 kg
Bulk curry 1.7 g
Natural mushrooms 0.25 kg
Parsley 1.5 g
Rack with head 0.25 kg
Carrots 0.125 kg
Frozen peas 0.125 kg
White stock 1.5 l
Sunflower oil 0.01 l
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
  • Prepare a white stock.
  • Fry the onion cut into brunoise with some olive oil. Once cooked, add the pork and cook.
  • Clean and cut the mushrooms into quarters to fry them separately before adding to the rice.
  • Cook the peas and the carrots cut into cubes in boiling water with salt.
  • Mix all the ingredients, add the rice and cook everything together.
  • Add the white stock, some drops of lemon juice and salt, and cook for around 15 minutes on the hob or oven.
  • Let sit for around 10 minutes before serving.
Nutritional information (1 portion)
Energy
566.35
kcal
Carbohydrates
86.31
g
Proteins
19.49
g
Lipids
14.88
g
Sugars 7.12 g
Salt (Sodium) 8790.13 mg
Folic acid 64.63 ug
Vitamin C 23.25 g
Vitamin A 481.61 ug
Zinc 1.4 mg
Iron 2.69 mg
Calcium 99.28 mg
Cholesterol 32.41 mg
Polyunsaturated fatty acids 2.96 g
Monounsaturated fatty acids 4.91 g
Saturates 4.11 g
Fiber 9.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.