Pierna de pavo asada al romero con guarnición de arroz y champiñones

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Pierna de pavo asada al romero con guarnición de arroz y champiñones. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pierna de pavo asada al romero con guarnición de arroz y champiñones, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pierna de pavo asada al romero con guarnición de arroz y champiñones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pierna de pavo asada al romero con guarnición de arroz y champiñones is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pierna de pavo asada al romero con guarnición de arroz y champiñones estimated approx 1 hora.

To begin with this recipe, we must first prepare a few components. You can have Pierna de pavo asada al romero con guarnición de arroz y champiñones using 9 ingredients and 8 steps. Here is how you cook it.

Voy loca de tiempo con mi bebé , pero inténtanos siempre comer lo más sano y variado posible .
Os comparto esta receta que @farinek se curró este finde y que además de facilísima ... es muy sana .
Espero que os guste la idea !!

Ingredients and spices that need to be Make ready to make Pierna de pavo asada al romero con guarnición de arroz y champiñones:

1. 1 pata de pavo
2. 3-4 ajos
3. Romero fresco
4. Sal, pimienta y aove
5. Guarnición
6. 150 gr arroz (o según comensales)
7. 8-10 champiñones
8. Mejorana (alternativa: orégano), hierba limón, sal, pimienta
9. 300 ml caldo de verdura (también podría ser agua o pastilla de caldo)

Instructions to make to make Pierna de pavo asada al romero con guarnición de arroz y champiñones

1. Limpiamos muy bien nuestro pavo y le haremos unos cortes por la piel, donde introduciremos los ajos laminados y el romero fresco. Salpimentamos y pintamos con aove
2. Precalentamos el horno a 200°
3. Introducimos el pavo en nuestra bandeja para horno y tapamos con papel de aluminio
4. Metemos al horno 200° por 10 minutos y bajamos a 180° posteriormente, para hornear durante media hora.
5. Pasado ese tiempo, destapamos y pinchamos. Si salen jugos rojizos o rosados, volveremos a meter al horno durante unos 15 minutos más aprox. Según el horno
6. Para la guarnición, sofreímos los champiñones con un chorrito de aove, añadiendo la mejorana, hierba limón, sal y pimienta durante unos 5 minutos.
7. Añadiremos entonces el arroz, sofreímos todo junto muy ligeramente y añadimos el caldo, para dejarlo cocinar durante unos 15 minutos.
8. La hora de servir, rociaremos el arroz con los jugos resultantes de hornear el pavo.

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