Rice and marinated pork loin, clams and mussels

60 min
Temperature: Hot
Type of dish: Rices
Allergens
Molluscs
Molluscs
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic 1.2 ud
Bulk mussels, frozen 0.15 kg
Small farmed clam 0.2 kg
Carrot 0.1 kg
Bean 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
Carrot 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 11.37 g
Saturates 5.83 g
Monounsaturated fatty acids 7.07 g
Polyunsaturated fatty acids 14.24 g
Cholesterol 137.9 mg
Calcium 410.69 mg
Iron 21.78 mg
Zinc 10.59 mg
Vitamin A 797.26 ug
Vitamin C 89.67 g
Folic acid 323.74 ug
Salt (Sodium) 2769.14 mg
Sugars 27.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.