Duck Rice with Vegetables
Suitable for: Stage IV or pre-dialysis patients + Dialysis patients
Recommended serving size: 5 tablespoons
Category: Pasta, Rice & Grains
Ingredients (4 people):
1 Duck (about 1 kg)
1 Carrot (90 g)
1 Zucchini (200 g)
1 Chopped Onion
1 Garlic Clove
1 Glass of White Wine (200 ml)
400 g White Rice
1 teaspoon Salt
2 tablespoons Olive Oil (40 ml)
Preparation
- Cook the skinless duck. Once cooked, remove it from the heat and let it cool.
- Shred the duck, debone it, and set aside.
- Cook the carrots and zucchini in water, peeled and cut into strips. Discard the cooking water.
- Make a raw stew with the chopped onion, garlic, olive oil, and a little water. When golden, add a little water, the cooked carrots and zucchini, and cut into strips. Then add the white wine.
- Then add the duck and add enough water to cook the rice. Adjust the seasoning and add the rice. Cook until fluffy.
Nutritional information per serving:
- • Calories: 470kcal
• Protein: 22g
• Carbohydrates: 80g
• Fat: 36g
• Fiber: 3.6g
• Sodium: 97mg
• Potassium: 250mg
• Phosphorus: 221mg
