Try this Wild Herb Hunter's Rice with Rabbit recipe, or contribute your own.
Suggest a better descriptionSource: Jose Pizarro's Spanish Flavours
Season the rabbit and fry in a li¢le olive oil to brown all over. Remove from the pan and set aside. Add a li¢le more oil and fry the onion and celery for 10 minutes. Then add the garlic and chilli and fry for 10 minutes more. Add the saffron and stir to mix. Then add 1.2 litres of the stock and bring to a simmer. Return the rabbit to the pan, cover and simmer for 1 1/2 hours until really tender and falling apart.
Stir in the rice and the rest of the stock, season, cover and simmer gently for 15–18 minutes without stirring, until it is just cooked but still a li¢le soupy. Serve spooned into bowls.
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Serving Size: 1 Serving (621g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 224 | ||
Calories from Fat: 66 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 623.8mg | 22 % | |
Potassium 862.4mg | 23 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 22.6g | ||
Protein 13.3g | 19 % | |
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: 224
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