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Garlic and Herb Calamari with Savoury Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

41.0g

Energy (kJ)

3654kJ

Energy (kcal)

873kcal

Carbohydrate incl. fibre (g)

163.6g

Carbohydrate excl. fibre (g)

130.5g

Sugar (g)

3.8g

Fibre (g)

33.2g

Fat (g)

5.0g

Saturated fat (g)

1.3g

Unsaturated fat (g)

2.9g

Monounsaturated fat (g)

1.5g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

108mg

Sodium (mg)

56mg

Salt (g)

0.14g

Vitamin A (IU)

740IU

Vitamin C (mg)

12.9mg

Calcium (mg)

118mg

Iron (mg)

14.69mg

Potassium (mg)

1368mg

Total

164.0g

14617kJ

3493kcal

654.6g

522.0g

15.1g

132.6g

20.0g

5.3g

11.7g

5.9g

5.8g

0.0g

432mg

225mg

0.55g

2959IU

51.7mg

472mg

58.75mg

5473mg

  • 50 g fresh chives, finely chopped
  • 250 g button mushrooms, sliced
  • oil (for frying)
  • 2 eggs, lightly beaten
  • 1 sachet Knorr Creamy garlic and Herb Potato Bake
  • 90 ml cake flour
  • 400 g package frozen calamari rings
  • 2 cup rice, boiled and drained
  • 1 tin lentils, drained