Vegan Mushroom Risotto 1000 kcal Expedition Foods

Long grain rice mixed with mushrooms, chopped onions, coconut milk, turmeric, leeks and other ingredients

 

Long grain rice mixed with mushrooms, chopped onions, coconut milk, turmeric, leeks and other ingredients - our new meal, Mushroom Risotto, will delight any diet, including vegan, vegetarian and traditional. Who said it wasn't possible to dine well on top of Ben Nevis?

Long shelf life of up to 5 years  
Just add hot (or cold, if necessary) water, seal the bag and wait for it to rehydrate.
Maximum calorie to weight ratio 
INGREDIENTS: Mushrooms (14%), diced onion, parboiled long grain rice (9%), coconut milk (9%), rapeseed oil, parsley, vegetable stock (dried vegetables (41%) (onion, leek), salt, sugar, sunflower oil, ground turmeric, ground black pepper), corn flour, garlic, white pepper.

PREPARATION: REMOVE OXYGEN ABSORBER (sachet) from the inside of the bag. Slowly add hot water, stirring while pouring and then close the bag. Wait 5 minutes for the food to rehydrate.  Note: Cold water is sufficient, but rehydration time is longer.

The oxygen absorber helps to maintain the freshness of the product and is non-toxic. DO NOT EAT.

Serving Size 1

Servings per Container 1

Calories (per serving)  1004 Kcal

Total Fat per serving 68.6 g

Saturated Fat per serving 3.0g

Protein per serving 13.9g

Sodium per serving 5.98mg

Total Carbohydrates per serving 77.3 g

Dietary Fiber per serving 11.7 g

Sugars per serving 22.6 g

vegan