| Ingredient |
gram (g) |
% |
| Rice |
150 |
24.3% |
| Onion |
120 |
19.4% |
| Minced Garlic |
15 |
2.4% |
| Chicken stock |
70 |
11.3% |
| Whipped cream |
70 |
11.3% |
| Milk |
100 |
16.2% |
| Butter |
10 |
1.6% |
| Salt |
2 |
0.3% |
| Pepper |
1 |
0.2% |
| Spinach |
27 |
4.4% |
| Poie Gras Spread Plain |
46 |
7.4% |
| Parmasan cheese |
3 |
0.5% |
| |
|
0.0% |
| Grilled mushroom |
2 |
0.3% |
| Fried carrot |
1 |
0.2% |
| Mixed herb |
1 |
0.2% |
| total |
618 |
100.0% |
1. Pour the butter in a pot and fry the onions and minced garlic.
2. Seasoning the chicken stock and milk with salt and pepper.
3. Add fresh cream to provide consistency.
4. Add a table spoon of foie gras spread plain flavor, and then add spinach. And then grind finely after a little more.
5. In a frying pan, lightly fry the rice in butter and boil it in the prepared spinach sauce and parmesan cheese.
Dish-up
1. Serve rice on a plate and add grilled mushrooms and roasted carrots.
2. In addition to adding the foie gras spread plain flavor to the sauce, and freeze it and dice it.
3. Add some herbs or salad vegetables to finish.
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