Rice with rabbit, clams and mussels

60 min
Temperature: Hot
Type of dish: Meats, Rices, Shellfish
Allergens
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic 1.0 ud
Rabbit 0.45 kg
Carrot 0.1 kg
Bean 0.1 kg
Bulk mussels, frozen 0.2 kg
Small farmed clam 0.2 kg
White stock 1.5 l
Lemon 0.05 kg
Parsley 3.75 g
Table salt 3.75 g
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrot 0.075 kg
Green leek 0.75 ud
Elaboration
  • Fry the garlic cut into brunoise, and then, cook the chopped rabbit.
  • Once cooked, add the rice and cover with white stock.
  • Once boiled, add salt and some drops of lemon juice.
  • Cook for 15 minutes on a low heat on the hob or in the oven, add the clams, the mussels and the carrots and beans previously cut into julienne strips and boiled.
  • Before serving, sprinkle over some chopped parsley and let sit some minutes. 
Nutritional information (1 portion)
Fiber 11.24 g
Saturates 5.2 g
Monounsaturated fatty acids 7.2 g
Polyunsaturated fatty acids 14.69 g
Cholesterol 172.8 mg
Calcium 448.57 mg
Iron 22.98 mg
Zinc 10.49 mg
Vitamin A 797.03 ug
Vitamin C 79.11 g
Folic acid 337.0 ug
Salt (Sodium) 2132.97 mg
Sugars 25.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.