Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Carnaroli rice 120g
- Mix wild fruits 50g
- Saffron 1g
- Parmesan cheese 20g
- Vegetable stock 1/2 litre
- Brown sugar
- Fresh foie gras 120g
- Onion 20g
- Black pepper
- Butter 20g
- Salt
- Balsamic vinegar 20ml
Directions
Saute- carnaroli rice with finely chopped onions.
Add vegetable stock and saffron (for a nice risotto, stock has to be added continuously in small quantities) for about 18-20 minutes.
When the rice is ready add butter and parmesan cheese.
Pan fry foie gras and season it with salt and black pepper.
Remove foie gras and fat from the pan.
In the same pan, caramelise brown sugar with wild fruits and add balsamic vinegar.
Category:Omanese Recipes
Category:Omanese Vegetarian