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Whiting Casserole Recipe
|Onion||1 Medium, skinned and finely chopped|
|Almonds||1 Ounce, blanched and split (25 Gram)|
|Celery stalk||1 , washed, trimmed and finely chopped|
|Carrot||1 , scraped and coarsely grated|
|Butter/Margarine||2 Ounce (50 Gram)|
|Long grain rice||6 Ounce (175 Gram)|
|Mushrooms||4 Ounce, sliced (100 Gram)|
|Tomato paste||30 Milliliter (2 Level Tablespoon)|
|Fish stock/Chicken stock||3⁄4 Pint (450 Milliliter)|
|Whiting||4 , filleted, skinned and cubed|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 3999 Calories from Fat 1200
% Daily Value*
Total Fat 136 g208.5%
Saturated Fat 43.2 g215.8%
Trans Fat 0 g
Cholesterol 1771.6 mg
Sodium 3326 mg138.6%
Total Carbohydrates 178 g59.3%
Dietary Fiber 12.2 g48.8%
Sugars 19.2 g
Protein 481 g962.1%
Vitamin A 270.7% Vitamin C 82.2%
Calcium 23.3% Iron 30.8%
*Based on a 2000 Calorie diet
When just brown, stir in the remaining butter, add the rice and mushrooms and continue cooking until the rice has absorbed the fat.
Sprinkle with seasoning and put into a casserole that will fit easily into the pressure cooker.
Mix together the tomato paste and stock and pour it into the casserole.
Cover with a piece of foil.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the casserole on the trivet.
Put the lid on the cooker and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure quickly, fluff the rice and top with the raw fish, salt and pepper and parsley.
Put on the lid and bring to high pressure.
Cook for 5 minutes.
Reduce pressure and serve.