Directions:
- Bring the stock to the boil and simmer on a low heat.
- Heat 1 tbsp olive oil, add shallots and cook until softened but not coloured, cook for two mins more after this point.
- Stir in the rice and cook for 2 mins.
- Add the stock and ground corriander gradually and cook until the liquid has been absorbed.
- Add more stock waiting until it has been absorbed before adding more.
- Continue this process until the rice is soft.
- Heat remaining oil and add sliced mushrooms, cook until softened.
- Add mushrooms and creme fraiche to rice and stir in.
- Scatter permesan and chives to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1041.8 Kcal (4362 kJ) | ||
| Calories from fat | 124.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 21% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 1% | |
| Sodium | 29520.15mg | 1230% | |
| Potassium | 408.07mg | 9% | |
| Total Carbs | 188.33g | 63% | |
| Sugars | 6.43g | 26% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 271.58 Kcal (1137 kJ) | ||
| Calories from fat | 32.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 21% | |
|---|---|---|---|
| Cholesterol | 1.15mg | 1% | |
| Sodium | 7695.56mg | 1230% | |
| Potassium | 106.38mg | 9% | |
| Total Carbs | 49.1g | 63% | |
| Sugars | 1.68g | 26% | |
| Dietary Fiber | 0.9g | 14% | |
| Protein | 2.04g | 16% | |
| Vitamin C | 1.6mg | 10% | |
| Iron | 0.8mg | 17% | |
| Calcium | 18.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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