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628 kcal
40 min.
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles
Recipe for Rice with broad beans, spinach, and chanterelles

Recipe for Rice with broad beans, spinach, and chanterelles

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x portion

NaN g

628 kcal

x g

1 kcal

628.4
Calories
18.4g
Prot.
17.6g
Fat
99.2g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Vegetable broth1.5× cup (360 g)
  • White rice basmati7× tablespoon (105 g)
  • Broad beans70 g
  • Chanterelles1× handful (60 g)
  • Onion3× slice (30 g)
  • Spinach, fresh or frozen1× handful (25 g)
  • Wine Vinegar1× tablespoon (20 g)
  • Butter1× tablespoon (12 g)
  • Olive oil1× teaspoon (5 g)
  • Garlic1× clove (5 g)
  • Yeast flakes, inactive1× tablespoon (5 g)
  • Basil, fresh1× leaf (3 g)
  • Salt2× pinch (1 g)
  • Pepper, black1× pinch (1 g)
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How to make Rice with broad beans, spinach, and chanterelles

recipe

  1. 1. Boil water and cook the broad beans in it for 5 minutes until they are al dente. Then set them aside, and once cooled, peel them.

    1. 1. Boil water and cook the broad beans in it for 5 minutes until they are al dente. Then set them aside, and once cooled, peel them.

  2. 2. Wash and chop the chanterelles.

    1. 2. Wash and chop the chanterelles.

  3. 3. Heat olive oil and half of the butter in a pan. Add onion, chopped garlic, chanterelles, and fry for 5 minutes, then add rice and white wine vinegar. Keep stirring until the rice turns slightly translucent.

    1. 3. Heat olive oil and half of the butter in a pan. Add onion, chopped garlic, chanterelles, and fry for 5 minutes, then add rice and white wine vinegar. Keep stirring until the rice turns slightly translucent.
    2. 3. Heat olive oil and half of the butter in a pan. Add onion, chopped garlic, chanterelles, and fry for 5 minutes, then add rice and white wine vinegar. Keep stirring until the rice turns slightly translucent.

  4. 4. Then reduce the heat and gradually add broth every few minutes. Cook for about 20 minutes in total.

    1. 4. Then reduce the heat and gradually add broth every few minutes. Cook for about 20 minutes in total.

  5. 5. Just before the end of cooking, add the broad beans, spinach, yeast flakes, and the rest of the butter. Mix, cover, and let it sit for 5 minutes.

    1. 5. Just before the end of cooking, add the broad beans, spinach, yeast flakes, and the rest of the butter. Mix, cover, and let it sit for 5 minutes.

  6. 6. Serve with fresh basil.

    1. 6. Serve with fresh basil.
    2. 6. Serve with fresh basil.
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