AVOCADOS STUFFED WITH WILD RICE AND TURKEY

CategoryDifficultyBeginner
Total Time1 hr 30 mins

   4 PAX - Time 90 min.  

Utensils: Cooking pot, colander, ladle, knife

See recipe in PDF or print



INGREDIENTS

 2 Ripe avocadoes
 60 g Wild rice
 1 Ripe pear tomato
 100 g Turkey breast
 35 g Seedless raisins
 35 g Shelled walnuts
 8 Leaves of escarole
 Salt
 Pepper
Pairings:


ELABORATION

1

Boil the wild rice in abundant salted water for 45-55 minutes.

2

Drain and set aside the rice (never cool it under the tap. It must be done at room temperature).

3

Scald the whole tomato in boiling water for one minute. Cool in water and ice.

4

Remove the skin from the scalded tomato. Remove the seeds and cut the tomato into dice.

5

Salt and pepper the tomato dice and stir them with the Pons Family Selection Organic Oil and a few drops of Pons Merlot Vinegar.

6

Bake the turkey breast in the oven at 180 °C for 20 minutes (it can also be boiled).

7

When cold, cut the turkey into dice and set aside.

8

Open the avocados transversally. Remove the pulp with a spoon and cut it into dice. Sprinkle the pulp with a few drops of Pons Lemon Citrus Oil. Set aside the skin for stuffing.

9

When cold, stir together the wild rice, diced turkey breast, avocado, walnuts and raisins.

10

Fill the half avocado skins with the rice salad.

11

Drizzle with the tomato vinegar and Pons Family Selection Arbequina Oil.

12

Decorate with a few leaves of fine escarole dressed with a drizzle of Pons Family Selection Extra Virgin Oil and a few drops of Pons Merlot Vinegar.


 

Ingredients

 2 Ripe avocadoes
 60 g Wild rice
 1 Ripe pear tomato
 100 g Turkey breast
 35 g Seedless raisins
 35 g Shelled walnuts
 8 Leaves of escarole
 Salt
 Pepper
Pairings:

Directions

1

Boil the wild rice in abundant salted water for 45-55 minutes.

2

Drain and set aside the rice (never cool it under the tap. It must be done at room temperature).

3

Scald the whole tomato in boiling water for one minute. Cool in water and ice.

4

Remove the skin from the scalded tomato. Remove the seeds and cut the tomato into dice.

5

Salt and pepper the tomato dice and stir them with the Pons Family Selection Organic Oil and a few drops of Pons Merlot Vinegar.

6

Bake the turkey breast in the oven at 180 °C for 20 minutes (it can also be boiled).

7

When cold, cut the turkey into dice and set aside.

8

Open the avocados transversally. Remove the pulp with a spoon and cut it into dice. Sprinkle the pulp with a few drops of Pons Lemon Citrus Oil. Set aside the skin for stuffing.

9

When cold, stir together the wild rice, diced turkey breast, avocado, walnuts and raisins.

10

Fill the half avocado skins with the rice salad.

11

Drizzle with the tomato vinegar and Pons Family Selection Arbequina Oil.

12

Decorate with a few leaves of fine escarole dressed with a drizzle of Pons Family Selection Extra Virgin Oil and a few drops of Pons Merlot Vinegar.

AVOCADOS STUFFED WITH WILD RICE AND TURKEY

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