avec riz sauvage au maïs grillé et pico de gallo
Faites passer vos compétences culinaires au niveau supérieur avec cette superbe poêlée inspirée de la cuisine du sud-ouest. Vous servirez la dinde épicée sur un lit de medley de riz sauvage et de maïs grillé et l’accompagnerez de piments pour la chaleur et de pico de gallo pour la fraîcheur!
Allergens
Utensils
Tags
Dinde hachée
250 g
Pâte tex-mex
1 tbsp
Mélange de riz sauvage
0.5 cup
Maïs en grains
113 g
Coriandre
7 g
Concentré de bouillon de poulet
1 unit(s)
Tomato
1 unit(s)
Mélange d'épices Sud-Ouest
1 tbsp
Piment fort
1 unit(s)
Lime
1 unit(s)
Oignon rouge
1 unit(s)
Poivre
0.125 tsp
Sel
0.125 tsp
Beurre non salé
1.5 tbsp
- Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan.
- Cook, stirring occasionally, until dark brown in spots, 4-5 min.
- Transfer charred corn to a plate.
- Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.
- Return the same pan (from step 2) to medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
- Add turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add Tex-Mex paste and Southwest Spice Blend to the pan with turkey and veggies.
- Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (2/3 cup) water.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice.
- Season with salt and pepper, then fluff with a fork until butter melts.
- Divide charred corn wild rice between plates.
- Top with turkey mixture, then pico de gallo.
- Squeeze a lime wedge over top, if desired.
630
kcal
Calories
22
g
Fat
9
g
Saturated Fat
76
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
930
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
avec riz sauvage au maïs grillé et pico de gallo
avec riz sauvage au maïs grillé et pico de gallo
avec riz sauvage au maïs grillé et pico de gallo
avec riz sauvage au maïs grillé et pico de gallo
avec riz sauvage au maïs grillé et pico de gallo
avec feta et amandes grillées
