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Ingredients
- 50 g di riso selvaggio
- 30 g di cipolla
- 1 spicchio di aglio
- 100 g di funghi freschi, affettato
- 40 g di porro, affettato
- 30 g di burro vegetale, senza lattosio
- 150 g di acqua + q.b tiepida per ammollo
- 150 g di latte di cocco
- 1 cucchiaino di dado per brodo vegetale
- 1 cucchiaino di origano secco
- ¼ cucchiaino di sale
- ¼ cucchiaino di pepe macinato
- prezzemolo fresco per guarnire
- ½ lime preferibilmente biologico, a spicchi
- pane tostato, a fette, per servire
- Nutrition
- per 1 porzione
- Calories
- 2939.8 kJ / 702.6 kcal
- Protein
- 15.7 g
- Carbohydrates
- 62.5 g
- Fat
- 38.8 g
- Saturated fat
- 24.9 g
- Fiber
- 6.9 g
- Sodium
- 626.9 mg
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