Simple Italian Rice with Pancetta

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Simple Italian Rice with Pancetta
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Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
514
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie514 cal.(24 %)
Protein16 g(16 %)
Fat33 g(28 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin K17 μg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8 mg(67 %)
Vitamin B₆0.3 mg(21 %)
Folate18 μg(6 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C5 mg(5 %)
Potassium351 mg(9 %)
Calcium36 mg(4 %)
Magnesium36 mg(12 %)
Iron1.7 mg(11 %)
Iodine7 μg(4 %)
Zinc1.8 mg(23 %)
Saturated fatty acids13.7 g
Uric acid171 mg
Cholesterol59 mg
Complete sugar2 g

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
cup Pancetta (cut into lardons)
1 ¼ cups button Mushrooms (quartered)
1 stick Celery (finely sliced)
salt
peppers
parsley (to garnish)
How healthy are the main ingredients?
Long grain riceMushroomCelerysaltparsley

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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