60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Onion 0.15 kg
Parsley 1.5 g
Carrots 0.125 kg
Frozen peas 0.125 kg
High oleic oil 0.01 l
Table salt 3.75 g
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l


  • Brunoise the onions.
  • Clean and chop the mushrooms.
  • Peel and dice the carrot into 1cm dices.


  • Prepare the vegetable stock.
  • Sauté the seasoning onion.
  • Sautè the mushrooms.
  • Steam the carrot and the peas al dente.
  • In the pot we will cook the rice and add the onion, mushrooms, carrot and peas.
  • Heat this garnish, add the rice and stir-fry.
  • Add two and a half parts of stock per each part of rice. 
  • Cook on the stove or in the oven for approximately 25 minutes and check the doneness before removing.
  • Let it rest for some minutes before plating.
Nutritional information (1 portion)
Fiber 14.66 g
Saturates 0.84 g
Monounsaturated fatty acids 1.68 g
Polyunsaturated fatty acids 0.72 g
Cholesterol 0.01 mg
Calcium 233.43 mg
Iron 4.39 mg
Zinc 1.09 mg
Vitamin A 758.69 ug
Vitamin C 61.48 g
Folic acid 189.02 ug
Salt (Sodium) 410.21 mg
Sugars 17.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.