Made the recipe in BRTW:
- halved the recipe for 2 servings
- Used 1/2 the tomato purée called for as it was too much
- Feel free to double the mushrooms and/or bell peppers as well as the wine (sherry)
-Use the water used to reconstitute the porcini as part of the stock
- Cook uncovered and err on the side of less heat to ensure the cooking of the rice. Took longer than indicated.
-Raise the heat to the maximum at the end and watch attentively to produce that delicious charred crust
-Needs lemon juice at service. garnish with roasted almonds and a side dollop of mayonnaise and
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (370g)|
|Recipe Makes: Servings|
|Calories from Fat: 22 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 18.5mg||1 %|
|Potassium 425.5mg||11 %|
|Total Carbohydrate 295.8g||87 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 291g|
|Protein 26.4g||38 %|
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: 1350
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