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Basmati pirinač sa hrskavom prženom šunkom

Basmati pirinač sa hrskavom prženom šunkom
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Nutritivne vrednosti

Po porciji od 285 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 455 kcal
23% DV
Ukupne masti 15.8g
24% DV
Mononezasićene masti7.8g
Polinezasićene masti2.2g
Zasićene masti4.4g
Trans masti0.1g
Ukupni ugljeni hidrati 58.2g
19% DV
Vlakna1.4g
Skrob55.0g
Šećeri1.8g
Proteini 18.5g
37% DV
Životinjski proteini15.8g
Biljni proteini2.7g

O proizvodu

Jelo od pirinča i šunke u umerenoj porciji, u kome većina kalorija dolazi iz rafinisanih ugljenih hidrata i dodatih masti, uz umerenu količinu životinjskih proteina i relativno malo vlakana.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)3.5mcg12%
Holin34.0mg6%
Folat (B9)18.0mcg5%
Niacin (B3)4.1mg26%
Pantotenska kiselina (B5)0.8mg16%
Riboflavin (B2)0.2mg17%
Tiamin (B1)0.2mg13%
Vitamin A6.0mcg1%
Vitamin B120.6mcg23%
Vitamin B60.3mg19%
Vitamin D0.2mcg1%
Vitamin E1.1mg7%
Vitamin K4.5mcg4%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum24.0mg2%
Bakar120.0mcg13%
Gvožđe1.6mg9%
Magnezijum28.0mg7%
Fosfor185.0mg26%
Kalijum290.0mg6%
Selen24.0mcg44%
Natrijum1180.0mg51%
Cink1.7mg15%

Basmati pirinač sa hrskavom šunkom prženom u tiganju

Uvod


Ovo je disciplinovano jelo od pirinča zasnovano na kontrastu: duga, mirisna zrna i sitne, slane kockice šunke zapečene u tiganju. Pirinač mora ostati rastresit i mekan, dok šunka treba da dobije hrskavu ivicu bez gubitka svoje duboke, salamurene punoće ukusa. Ovde ništa nije dekorativno; ravnoteža leži u teksturi, uzdržanosti i preciznosti.

Osnovne informacije o receptu


  • Kategorija jela: Jelo od pirinča

  • Kuhinja ili poreklo: Savremena

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 285 g

  • Vreme pripreme: 5 minuta

  • Vreme kuvanja: 20 minuta

  • Ukupno vreme: 25 minuta

  • Težina: Lako


    • Oprema


  • Fina cediljka

  • Mala šerpa sa poklopcem koji dobro naleže, 16 cm

  • Tiganj, 20 cm

  • Špatula

  • Digitalna vaga


    • Sastojci


    Pirinač


  • 120 g basmati pirinča

  • 2 g soli

  • 260 g vode


    • Šunka


  • 80 g šunke, isečene na kockice od 5 mm

  • 8 g biljnog ulja

  • 1 g crnog bibera

  • 1 g soli


    • Postupak


  • 1. Isperite basmati pirinač u nekoliko voda hladne vode dok voda ne postane gotovo bistra. Dobro ocedite u cediljki 2 minuta. Time se uklanja višak površinskog skroba i čuvaju odvojena zrna.

  • 2. Pomešajte pirinač, 2 g soli i 260 g vode u šerpi. Dovedite do blagog ključanja na srednjoj vatri, zatim odmah poklopite i smanjite na najnižu temperaturu. Kuvajte 12 minuta bez podizanja poklopca.

  • 3. Sklonite šerpu sa vatre i ostavite da odstoji, poklopljeno, 8 minuta. Zrna treba da budu mekana, odvojena i potpuno hidrirana, bez vidljive vode koja je ostala u šerpi.

  • 4. Dok pirinač odstoji, zagrejte biljno ulje u tiganju na srednjoj vatri. Dodajte šunku isečenu na kockice i kuvajte 4 do 5 minuta, povremeno mešajući, dok ivice ne porumene i postanu blago hrskave.

  • 5. Začinite šunku sa 1 g soli i 1 g crnog bibera. Mešajte 15 sekundi da se ravnomerno obloži, zatim sklonite sa vatre.

  • 6. Lagano rastresite pirinač viljuškom, pa umešajte šunku i sav sok iz tiganja. Mešajte samo dok se ravnomerno ne rasporedi; zrna moraju ostati cela i odvojena.


    • Serviranje i posluživanje


    Lagano naspite pirinač u toplu plitku činiju ili na tanjir, tako da šunka ostane vidljivo raspoređena svuda, umesto da potone u zbijenu masu. Završeno jelo treba da deluje kao čista, odvojena zrna prošarana hrskavim, slanim kockicama.

    Profesionalne napomene


    Koristite šerpu sa poklopcem koji dobro dihtuje; kontrola pare je ključna za teksturu pirinča. Nemojte previše mešati kada se doda šunka, jer će se zrna lomiti i jelo će izgubiti jasnoću.
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