Simple Italian Rice with Pancetta
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
514
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups white Long grain rice (rinsed in several changes of cold water then drained)
- 2 ½ cups chicken stock
- ⅔ cup Pancetta (cut into lardons)
- 1 ¼ cups button Mushrooms (quartered)
- 1 stick Celery (finely sliced)
- salt
- peppers
- parsley (to garnish)
Preparation steps
1.
Cook the rice by placing it in a large saucepan and just covering it with a mixture of the chicken stock topped up with water.
2.
Bring the boil, then simmer with the lid on for 12-15 minutes until the water has been absorbed. Remove from the heat, and leave covered for 10 minutes.
3.
Heat a frying pan over a medium-high heat and saute the lardons until golden brown and crispy and they have rendered most of their fat. Remove and drain on kitchen paper, keeping warm to one side.
4.
Add the mushrooms to the same pan and saute for 4-5 minutes, tossing occasionally, until golden.
5.
Fluff the rice with a fork and spoon into serving bowls. Top with the bacon, mushroom and celery.
6.
Garnish with a sprig of parsley before serving.
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