* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
Iron
26 mg
100 %** NRVs
**NRVs: Nutrient Reference values for one portion.
Nutritional information
Per 100g
Per portion (g)***
Energetic value:
97 Kcal / 406 KJ
730 Kcal /3065 KJ
Fats:
3.2 g
24 g
of which saturates:
0.4 g
3 g
Carbohydrates:
12 g
93 g
of which sugars:
0 g
0 g
Dietary fiber:
2 g
15 g
Proteins:
4 g
28 g
Salt:
0.03 g
0.23 g
*** This recipe contains 4 portions, the values correspond to one portion.
Our chef Montsià, Mireia Carbó, brings us this delicious rice recipe with green vegetables and clams, a Mediterranean dish full of flavor and rich in iron.
Ingredients
400 g Montsià Rice Bomba
three artichokes
125 g fresh spinach
1 bunch green asparagus
100 g of beans
1 onion
2 cloves of garlic
400g clams
1200 ml broth (approx.)
fresh parsley
olive oil
salt
0/12 Ingredients
0/8 Instructions
Instructions
Wash the clams with water and leave them for a few minutes in a bowl covered with cold water and salt.
Then, steam them in a covered pot and set aside.
Wash the asparagus and use the more splintered part to make broth.
Clean the artichokes and use the leaves and stems of the asparagus to make a broth. Cook them with water for about 30 minutes. Strain and set aside.
Then make a stir-fry with the chopped onion and garlic. Add the chopped artichoke hearts.
After a couple of minutes, add the sliced asparagus, spinach, peas and beans.
Add and cook the rice with the stir-fry for 1 minute. Add the artichoke broth and cook for 16-18 minutes.
When there are less than 2 minutes to finish cooking, add the clams and chopped parsley. Serve it quickly.
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