Porcini Rice Pilaf

...they facilitate and spice up our diet

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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.

NUTRITION FACTSPER 100gr
Energy1547kj/365kcal
Fat1,0gr
of which saturates<0,5gr
Carbohydrate79gr
of which sugars3,5gr
Fiber3,6gr
Protein8,3gr
Salt0,6gr
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.
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.