Source: nephrocare.it

Presentation

A nutritious recipe, low in fat, consisting of a second course of Spanish origin prepared with extra virgin olive oil, garlic, chicken, rabbit, veal, rice, salt, saffron, paprika, eggs

Ingredients
Serves 2

• 1 tablespoon extra-virgin olive oil (about 15 ml / 0.5 fl oz)
• 1 garlic clove
• 80 g chicken (about 2.8 oz)
• 80 g rabbit (about 2.8 oz)
• 2 veal sausages (about 150–200 g / 5–7 oz total, depending on size)
• 200 g rice (about 7 oz / 1 cup uncooked)
• 1 pinch of salt
• 1 pinch of saffron
• 1 pinch of paprika
• 2 eggs

Method

Put the oil in a pot over low heat.

Finely chop the garlic and brown it slightly.

Add the rabbit, chicken and sausages cut into pieces

Add a pinch of paprika.

Brown

Add the rice and toast it briefly.

Add twice the amount of water compared to the rice.

Let it boil until the rice has absorbed all the water and is dry (about 18 minutes).

Beat the two eggs and pour them over the rice.

Place the saucepan in the oven until the eggs have formed the crust

Serve

Allergens

Garlic: very rare cases of garlic reactivity reported

Extra virgin olive oil: unusual allergy; intolerance not described

Paprika: possible cross-reactivity in case of intolerance to spices

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Egg: included among the allergens in EU Regulation 1169/2011

Saffron: rare but possible allergy

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Rabbit meat:  provides selenium that supports the immune system and is free of saturated fats that do not compromise the function of the liver and circulatory system

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Paprika: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system

Chicken meat:  provides selenium that supports the immune system and free of saturated fats that do not compromise the function of the liver and circulatory system

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Veal: rich in selenium that supports the immune system. To reduce the presence of potassium, boil the meat in plenty of water which is then eliminated.

Saffron: able to strengthen the immune system

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Nausea and vomiting if spicy

With caution in case of Mucositis (inflammation and lesions of the oral cavity)

Not recommended in case of:

• Diarrhea
• Dysphagia (difficulty chewing and swallowing)