Warm Lemon-Thyme Turkey Bowl with Red Rice, Sautéed Green Beans and Light Ricotta Cream

Instructions

1. 1

   1. Cook the red rice: place the red rice in a saucepan with 600 ml (2 1/2 cups) vegetable broth or water and 1 g (1/8 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   2. Marinate the turkey: in a bowl, combine the turkey strips with 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) lemon juice, the lemon zest, 2 minced garlic cloves, the thyme leaves, sweet paprika, 3 g (1/2 tsp) salt, and black pepper. Let stand for 10 minutes.

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   3. Make the ricotta cream: mix the ricotta cheese with 15 ml (1 tbsp) lemon juice, 1 grated garlic clove, 15 ml (1 tbsp) olive oil, and 1 to 2 tablespoons of the vegetable broth or water if you want a looser texture. Season with 1 g (1/8 tsp) salt and set aside.

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   4. Sauté the green beans: heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the green beans with a pinch of salt for 4 to 5 minutes, until tender-crisp. Remove and set aside.

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   5. In the same skillet, add the red onion and cook for 2 minutes. Add the honey and white wine vinegar, stirring for 1 more minute until the onion softens and turns glossy.

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   6. Increase to medium-high heat and add the marinated turkey with all its juices. Cook for 6 to 8 minutes, stirring, until the turkey is fully cooked and browned on the outside. If using a thermometer, the center should reach 74°C / 165°F.

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   7. Toast the sliced almonds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant.

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   8. Build each bowl with a base of red rice. Top with the sautéed green beans, the lemon-thyme turkey and glazed onion, then finish with spoonfuls of ricotta cream and toasted sliced almonds. Serve warm.