Porcini Rice Pilaf 350gr
 
they facilitate and spice up our diet
 
Rice pilaf with wild mushroom porcini…main course, appetizer or side dish
 
The parboiled long-grain bonnet rice, enriched with the wild mushroom porcini, herbs like marjoram, fennel seeds and exceptional spices like cardamom and turmeric create a meal full of Mediterranean aromas. A meal where flavor and nutritious properties meet to answer all the nutritional needs of modern life.
 
INGREDIENTS: Bonnet rice 88%, dried carrots and onions, vegetable stock (salt, sugar, yeast extract, onions, carrots, parsley, turmeric), porcini 2%, shiitake mushroom 2%, garlic, marjoram, fennel seeds, cardamom and turmeric.
 
ΔΙΑΤΡ. ΠΛΗΡΟΦ./NUTRITION FACTS
ΑΝΑ/PER 100gr
​
Ενέργεια (energy)
1547kj/365kcal
Λιπαρά (fat)
1,0gr
εκ΄ των οποίων  κορεσμένα
(of which saturates)
<0,5gr
Υδατάνθρακες (carbohydrate)
79gr
εκ΄ των οποίων  ζάχαρα
(of which sugars)
3,5gr
Εδώδιμες ίνες (fiber)
3,6gr
Πρωτεΐνες (protein)
8,3gr
Αλάτι (salt)
0,6gr
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Rice pilaf with porcini is a well-balanced meal as it combines the carbohydrates present in rice with the proteins present in mushrooms. It contains plenty of spices, turmeric and cardamom being the protagonists. Turmeric has antioxidant properties while cardamom is a plant high in vitamin C, with highly invigorating properties.
 
Easy to Cook
Sauté 1 cup of rice pilaf in a little bit of oil and add ½ cup of white wine. When the alcohol evaporates, add 3 cups of boiling water, stir, cover it and reduce the heat.
If you wish to have a lighter version of the recipe, do not sauté the product. When the boiling is over, let it cool for about 10 minutes and serve adding salt according to your preferences.
Try to stuff peppers with it and cook them in the oven or as a side dish with meat cooked in the oven.