Rice with mussels and rabbit

45 min
Type of dish: Rices
Temperature: Hot
Seasonal period: All year
Allergens:
Molluscs
Molluscs
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 5.0 g
Natural mushrooms 0.15 kg
Bulk mussels, frozen 0.15 kg
Rabbit 0.2 kg
Frozen peas 0.125 kg
White stock 1.5 l
Table salt 3.75 g
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 onion, the carrot and the leek into brunoise and fry.
  • Clean and cut the mushrooms into quarters and add them to the vegetables.
  • Chop the rabbit in small parts and add to the vegetables. Stir fry.
  • Cook the rice with the vegetables, the mushrooms and the rabbit.
  • Cover with two and half parts of stock per each part of rice, add some lemon juice and the mussels.
  • Add salt.
  • Let cook for around 15 minutes on the hob or the oven. Make sure it is cooked and remove from the heat.
  • Let sit the rice and plate up.
Nutritional information (1 portion)
Energy
479.03
kcal
Carbohydrates
86.58
g
Proteins
21.01
g
Lipids
4.27
g
Sugars 7.32 g
Salt (Sodium) 8808.67 mg
Folic acid 79.07 ug
Vitamin C 24.57 g
Vitamin A 325.08 ug
Zinc 3.05 mg
Iron 4.4 mg
Calcium 153.5 mg
Cholesterol 48.46 mg
Polyunsaturated fatty acids 0.62 g
Monounsaturated fatty acids 0.41 g
Saturates 1.03 g
Fiber 8.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.