Rice with almonds, mushrooms and celery
Preparation time:
Recipe highlights Serves: 4
- Good source of folate
- Suitable to freeze
- Store in airtight container
- Dairy free
- Gluten free
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Ingredients
- 1 1/2 cups white rice, calrose
1/2 cup brown rice, calrose
1 tablespoon olive oil
1 teaspoon sesame oil
1/2 cup meat or ham, lean, finely sliced
4 mushrooms, shitake
1 cup celery, finely diced
1/2 cup almonds, roasted, roughly chopped
3 eggs, free range
Cooking method
-
1. If the shitake mushrooms are of the dried variety, soak in hot water for 45 minutes and drain. Cut off and discard the stems and finely slice the caps.
2. Lightly beat the eggs and set aside.
3. Wash and cook the two types of rice together according to the absorption method*. Because of the type of rice used, make sure the water cover is increased to about 25 mm. Once the water has been absorbed into the rice, add sesame and olive oils and mix well. Turn the heat to low, add mushrooms, meat and celery combining well with rice.
4. Continue to cook over low heat for another 10 - 15 minutes, stir occasionally to prevent sticking.
5. As the rice is cooking, heat a little oil in a pan. Pour in sufficient egg mixture to make a thin pancake and, when you observe the edges drying a little, flip quickly over to the other side and cook for about 5 seconds then remove to a cutting board. Repeat procedure until the egg mixture is used.
6. Roll up pancakes, slice and set aside as a garnish.
7. Remove the cooked rice to a serving plate. Toss the almonds through the rice and sprinkle over the egg garnish.
Notes: * Follow instructions on the rice packet for cooking by the ‘absorption’ method.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 219.71g | 100.00g |
| Energy (kJ) | 2493.51kJ | 1134.90kJ |
| Protein (g) | 18.70g | 8.51g |
| Total fat (g) | 20.58g | 9.37g |
| - Saturated fat (g) | 3.01g | 1.37g |
| - Polyunsaturated fat (g) | 3.84g | 1.75g |
| - Monounsaturated fat (g) | 12.63g | 5.75g |
| Cholesterol (mg) | 147.71mg | 67.23mg |
| Carbohydrate-available (g) | 81.87g | 37.26g |
| CarbohydrateSE (g) | 81.34g | 37.02g |
| - Sugars (g) | 1.68g | 0.76g |
| Water (g) | 91.92g | 41.83g |
| Dietary fibre (g) | 3.96g | 1.80g |
| Thiamin (mg) | 0.27mg | 0.12mg |
| Riboflavin (mg) | 0.48mg | 0.22mg |
| Niacin (mg) | 4.47mg | 2.03mg |
| Niacin equivalents (mg) | 8.85mg | 4.03mg |
| Vitamin C (mg) | 1.71mg | 0.78mg |
| Total folate (ug) | 65.54ug | 29.83ug |
| Total vitamin A equivalents (ug) | 63.23ug | 28.78ug |
| Retinol (ug) | 60.14ug | 27.37ug |
| Beta carotene equivalents (ug) | 17.87ug | 8.13ug |
| Sodium (mg) | 295.30mg | 134.40mg |
| Potassium (mg) | 405.03mg | 184.35mg |
| Magnesium (mg) | 115.36mg | 52.50mg |
| Calcium (mg) | 80.22mg | 36.51mg |
| Phosphorus (mg) | 370.39mg | 168.58mg |
| Iron (mg) | 2.36mg | 1.07mg |
| Zinc (mg) | 2.80mg | 1.28mg |
Contributed by:
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Source: Recipe developed and tested by Elizabeth Chong, 2006.
This recipe was orginally published as:
Simple rice meal.
Recipe publication date on: 11/15/2006
Last reviewed on: 04/07/2013
