60 min
Type of dish: Rices
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Onion 0.05 kg
Carrots 0.05 kg
Leek 0.6 ud
Parsley 0.004 g
Frozen peas 0.125 kg
Bulk mussels, frozen 0.15 kg
White stock 1.5 l
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
  • Chop the onion, carrot and leek into brunoise. Wash the mushrooms and cut it into quarters.
  • Cut the chicken into chunks.


  • 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)
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.