1/2 cup of wild rice (85 g)
4 cups of water (960 ml)
1/2 teaspoon of salt
4 tablespoons of pine nuts
2 tablespoons of lime juice
4 thin slices of mortadela, cut into strips (40 g)
1 dash of black pepper
2 medium-sized papayas (840 g), ripe and firm, cut in half, seedless
1/2 cup of wild rice (85 g)
4 cups of water (960 ml)
1/2 teaspoon of salt
4 tablespoons of pine nuts
2 tablespoons of lime juice
4 thin slices of mortadela, cut into strips (40 g)
1 dash of black pepper
2 medium-sized papayas (840 g), ripe and firm, cut in half, seedless
Preheat the oven to 350°F (medium)
In a medium saucepan, combine the rice, water, and salt
Bring to a boil, then reduce heat, cover, and cook until the rice is tender (about 50 minutes)
Drain and let cool
In a small baking dish, toast the pine nuts in the preheated oven, stirring occasionally, until golden brown (about 8 minutes)
Remove and reserve
In a large bowl, combine the reserved rice and add lime juice
Add the mortadela and pine nuts and mix with a wooden spoon
Season with black pepper and additional salt if needed
Fill the papaya halves with this mixture
Serve immediately
