60 min
Type of dish: Meats, Rices
Temperature: Hot
Allergens
Celery
Celery
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Onion 0.1 kg
Bulk curry 1.7 g
Champignons 0.25 kg
Parsley 1.5 g
Rack with head 0.25 kg
Carrot 0.125 kg
Frozen peas 0.125 kg
White stock 1.5 l
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.
  • Fry the onion cut into brunoise with some olive oil. Once cooked, add the pork and cook.
  • Clean and cut the mushrooms into quarters to fry them separately before adding to the rice.
  • Cook the peas and the carrots cut into cubes in boiling water with salt.
  • Mix all the ingredients, add the rice and cook everything together.
  • Add the white stock, some drops of lemon juice and salt, and cook for around 15 minutes on the hob or oven.
  • Let sit for around 10 minutes before serving.
Nutritional information (1 portion)
Fiber 17.68 g
Saturates 4.5 g
Monounsaturated fatty acids 4.85 g
Polyunsaturated fatty acids 2.5 g
Cholesterol 36.0 mg
Calcium 270.95 mg
Iron 5.68 mg
Zinc 2.26 mg
Vitamin A 770.24 ug
Vitamin C 79.01 g
Folic acid 276.51 ug
Salt (Sodium) 144.94 mg
Sugars 25.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.