Rice and marinated pork loin, clams and mussels

60 min
Type of dish: Rices
Temperature: Hot
Seasonal period: All year
Allergens:
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic, bulb 1.2 ud
Marinated pork loin 0.45 kg
Bulk mussels, frozen 0.15 kg
Small farmed clam 0.2 kg
Carrots 0.1 kg
Runner beans 0.1 kg
White stock 1.5 l
Lemon 0.1 kg
Parsley 6.25 g
Table salt 3.75 g
Sunflower oil 0.1 l
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.
  • Cut the carrot and the beans into julienne strips and blanch them.
  • Clean the clams and mussels.
  • Fry the garlic cut into brunoise in some oil, and then, cook the cut pork.
  • Add the very hot stock, the vegetables, the clams and the mussels. Add a drop of lemon juice (the rice will become more separated) and add salt.
  • Boil the mixture for around 15 minutes and let sit for around 5-10 minutes off the heat.
  • Add the parsley cut into brunoise to decorate.
Nutritional information (1 portion)
Energy
893.92
kcal
Carbohydrates
119.06
g
Proteins
37.6
g
Lipids
29.4
g
Sugars 26.85 g
Salt (Sodium) 9819.94 mg
Folic acid 281.73 ug
Vitamin C 83.72 g
Vitamin A 630.06 ug
Zinc 6.14 mg
Iron 9.76 mg
Calcium 322.1 mg
Cholesterol 84.7 mg
Polyunsaturated fatty acids 13.77 g
Monounsaturated fatty acids 6.72 g
Saturates 5.44 g
Fiber 10.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.