avec riz sauvage et salsa au kiwi
Ce plat inspiré des tropiques a un ingrédient secret : Il est sucré et apporte le caractère audacieux dont la salsa a besoin, et il se marie parfaitement avec les fruits de mer : le kiwi! Servi avec du riz sauvage, du maïs et une touche de chaleur, c'est l'association dont vous ne saviez pas que vous aviez besoin. Ingrédients : Pétoncles de mer • Piment poblano • Maïs facile à décongeler (maïs, vinaigre modifié) • Medley de riz sauvage (riz étuvé, riz sauvage) • Kiwis • Limes • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Échalote • Coriandre • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Utensils
Tags
Pétoncles géants
227 g
Mélange de riz sauvage
0.5 cup
Mélange d'épices cumin-curcuma
4 g
Maïs en grains
113 g
Piment fort
1 unit(s)
Coriandre
7 g
Kiwi
1 unit(s)
Lime
1 unit(s)
Échalote
1 unit(s)
Guacamole
3 tbsp
Huile
2 tbsp
Beurre
1 tbsp
Sel
0.5 tsp
Poivre
0.5 tsp
Sucre
0.25 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add wild rice medley and Cumin-Turmeric Spice Blend. Cook 1 min, stirring often, until fragrant.
- Add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook 18-20 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered
- Meanwhile, core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut shallot into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then half the hot peppers and corn. Cook 3-4 min, stirring occasionally, until peppers are tender-crisp.
- Add half the shallots. Cook 1-2 min, stirring often, until fragrant.
- Remove from heat and season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Meanwhile, peel, then cut kiwi into 1/4-inch pieces.
- Juice lime.
- Roughly chop cilantro.
- To a medium bowl, add remaining shallots, remaining hot peppers, kiwi, cilantro, lime juice and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
- Season with salt and pepper.
- Using a strainer, drain and rinse scallops. Pat very dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then scallops. Sear 1-2 min per side, flipping halfway through, until golden.**
- Remove to plate.
- Fluff rice with a fork, then stir in pepper-corn mixture.
- Season with salt and pepper.
- Divide rice between bowls, then top with scallops and salsa.
- Dollop guacamole over top.
650
kcal
Calories
27
g
Fat
6
g
Saturated Fat
77
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
27
g
Protein
280
mg
Cholesterol
760
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
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