Rice with chicken and mussels
Allergens:
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.5 kg
Onion
0.05 kg
Parsley
0.004 g
Natural mushrooms
0.15 kg
Broiler chicken
0.2 kg
Frozen peas
0.125 kg
Bulk mussels, frozen
0.15 kg
White stock
1.5 l
Elaboration
- Chop the onion, carrot and leek into brunoise. Wash the mushrooms and cut it into quarters.
- Cut the chicken into chunks.
ELABORATION
- Make a white stock.
- Sauté the vegetables, starting with the ones that need more time to cook. Then, add in the chicken.
- Add in the mushrooms.
- Steam the mussels.
- Add in the rice and sauté along with the chicken and the vegetables. Scatter over the mussels and mushrooms on top.
- After a few moments pour over two and a half parts of stock per part of rice. Lastly, add in the lemon.
- Cook for 15 minutes either on the stove or in the oven. Check its cooked before turning off the heat.
Nutritional information (1 portion)
Energy
594.86
kcal
Carbohydrates
103.83
g
Proteins
24.4
g
Lipids
6.06
g
Fiber
16.94
g
Saturates
1.63
g
Monounsaturated fatty acids
1.35
g
Polyunsaturated fatty acids
1.43
g
Cholesterol
60.8
mg
Calcium
311.2
mg
Iron
7.07
mg
Zinc
3.66
mg
Vitamin A
522.18
ug
Vitamin C
76.67
g
Folic acid
286.77
ug
Salt (Sodium)
176.58
mg
Sugars
25.66
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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