Rice and marinated pork loin, clams and mussels

60 min
Type of dish: Rices
Temperature: Hot
Allergens
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic, bulb 1.2 ud
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
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
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)
Fiber 10.92 g
Saturates 5.44 g
Monounsaturated fatty acids 6.72 g
Polyunsaturated fatty acids 13.77 g
Cholesterol 84.7 mg
Calcium 322.1 mg
Iron 9.76 mg
Zinc 6.14 mg
Vitamin A 630.06 ug
Vitamin C 83.72 g
Folic acid 281.73 ug
Salt (Sodium) 1385.44 mg
Sugars 25.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.