Description
Many people use feijoa grated for making "live" jam, but this fruit and has a different purpose in cooking. Offering to meet you with a refreshing salsa of pineapple guava and avocado, which goes well with grilled meats and poultry. Today I chose escalope of Turkey breast garnish helpful brown rice. The salsa recipe was found in an old issue of the magazine "Tasty and healthy".
Ingredients
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Turkey
250 g
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Rice brown
2 pack
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Feijoa
2 piece
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Avocado
0.25 piece
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Red onion
0.25 piece
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Cilantro
1 handful
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Olive oil
1 tsp
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Vegetable oil
1 Tbsp
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Soy sauce
1 Tbsp
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Mustard
1 tsp
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Spices
-
Lime
0.25 piece
Cooking
The first thing you need to cooked brown rice. Cooking time 35 minutes, more than enough for cooking meat and sauce. The scallops marinate for 10-15 minutes in a mixture of soy sauce and mustard, add thyme and herbes de Provence to taste.
For 2 servings salsa very finely (as you can) chop 2 pineapple guava, a quarter avocado and a quarter of a red onion, a squeeze of lime juice. Season with salt and ground pepper to taste, add chopped cilantro and a spoonful of olive oil, mix well. Salsa is ready!
10 minutes before the end of cooking the rice begin to fry the meat. Shake the scallops from the excess marinade and fry for 4 minutes on each side. Serve immediately with fragrant salsa and brown rice!
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