Rice cooked in a broth with mushrooms.
6 g | dried (porcini) mushrooms | 3 1/2 tbsp | |
1/2 cup | water | 125 mL | |
1/2 | shallots, finely chopped | 20 g | |
3 | button (white) mushrooms, thinly sliced | 40 g | |
paper towels | |||
1 cup | chicken broth | 250 mL | |
1/2 tbsp | butter, unsalted | 7 g | |
2 tsp | olive oil | 10 mL | |
2 tsp | Parsley and Garlic Base | 10 mL | |
3/4 cup | arborio rice | 150 g | |
4 tsp | white wine [optional] | 20 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 tbsp | Parmesan cheese, grated | 6 g |
Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. The quantities given here are based on this recipe served as main course.
per 1 serving (240 g)
Amount % Daily Value |
Calories 300 |
Fat 8 g 12 % |
Saturated
2.4 g
13 % |
Cholesterol 10 mg |
Sodium 50 mg 2 % |
Carbohydrate 54 g 18 % |
Fibre 1 g 4 % |
Sugars 0 g |
Net Carbs 53 g |
Protein 6 g |
Vitamin A 5 % |
Vitamin C 4 % |
Calcium 6 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 1 ½ |
Couldn't find Porcini, had to use another type. This changed the recipe. Even so, found it to be kind of labour intensive with so-so results.