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Veal Kidneys in a Creamy Mustard Sauce with Pilau Rice and Wilted Spinach

Tender veal kidneys served in a rich mustard cream sauce alongside aromatic pilau rice and freshly wilted garlic spinach.

DinnerVealFrenchRiceOffal
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
65.7g
per serving
262.8 g total
Fat
54.7g
per serving
218.6 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Wholegrain Mustard
1
tsp
Dijon Mustard
1
tsp
Tarragon Mustard
mixed herb mustard
Dairy
25
g
Butter
for pilau rice
25
g
Butter
for kidneys
250
ml
Double Cream
50
g
Butter
unsalted, for spinach
GrainsCereals
300
g
Basmati Rice
Liquids
450
ml
Chicken Stock
30
ml
Brandy
2 tablespoons
60
ml
White Wine
dry, 4 tablespoons
Meat
2
piece
Veal Kidneys
cleaned and trimmed
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
clove
Garlic
chopped
OilsFats
15
ml
Olive Oil
1 tablespoon
75
ml
Olive Oil
5 tablespoons
Vegetables
1
piece
Onion
finely chopped
2
piece
Shallots
chopped
50
g
Spinach
large leaf or baby

Method

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