Rice casserole with salmon and beans
Composition / ingredients
4
Servings:
Step-by-step cooking
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Cut the salmon fillet into small pieces.
Sprinkle the fish with a mixture of peppers, oregano, lightly sprinkle with lemon juice. Let it soak.
Boil the rice until tender in salted water.
Fry in olives.oil salmon, no more than 3 min. keep.
Add unfrozen asparagus beans here. Pepper everything, add salt. Keep everything on fire for 2-3 minutes, turn off the fire.
Add an egg to the rice, half a portion of grated cheese, dill.
Grease the mold with oil, put rice, fish and beans on it.
Sprinkle everything with cheese, bake at 180g for 15 minutes until the cheese is golden brown.
Serve rice casserole with salmon along with lemon and dill.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Dill greens - 38 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Asparagus beans - 47 kcal/100g
