Try this Rissotto w/ Oyster Mushrooms and Peas recipe, or contribute your own.
Suggest a better descriptionBoil 5 cups water.
Meanwhile, heat 1 tbs oil on skillet. Add mushrooms and salt. Add any other vegetables (leeks, broccoli, etc) and saute. (Add water to pan if anything starts to stick.)
If peas are fresh blanch for 1 minute then add. If frozen, throw them right in the mix. After cooked, remove from heat.
Heat 2 tbs oil in medium skillet. Add garlic & onion. Salt when onion starts to sizzle. Saute until onions soften (1-2 min). Stir in rice and toast the grains until opaque (2-3 min). Stir in mirin. Cook until evaporated. Reduce heat. Add warm water and wait until each ladleful is absorbed. Let rice cook about 20 minutes.
Add vegetables & mushrooms. Stir.
(the kind diet)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2068g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2798 | ||
Calories from Fat: 1416 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.3g | 210 % | |
Saturated Fat 93.2g | 466 % | |
Monounsaturated Fat 50.6g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 584.6mg | 180 % | |
Sodium 2138.7mg | 74 % | |
Potassium 6165mg | 162 % | |
Total Carbohydrate 206.8g | 61 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 205.9g | ||
Protein 138.5g | 198 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2798
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