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🍽️ Turkey Roulades with Cheese Filling on Carrot Basmati Rice

505 kcal · 30 min · 4 servings

Turkey Roulades with Cheese Filling on Carrot Basmati Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the basil thoroughly.
  2. 2. Shake the basil dry.
  3. 3. Pluck the leaves off the stems.
  4. 4. Set aside a few nice leaves for decoration.
  5. 5. Finely chop the remaining basil.
  6. 6. Mix the chopped basil with 100 grams of cream cheese.
  7. 7. Season the mixture with salt and pepper.
  8. 8. Place the turkey cutlets side by side on a cutting board.
  9. 9. Salt and pepper the cutlets.
  10. 10. Spread the cream cheese-basil mixture evenly over the cutlets.
  11. 11. Roll the cutlets up tightly into roulades.
  12. 12. Grease a small baking dish with one tablespoon of oil.
  13. 13. Place the roulades into the prepared dish.
  14. 14. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
  15. 15. Bake the roulades in the hot oven for about 20 minutes.
  16. 16. Bring a pot with one liter of salted water to a boil.
  17. 17. Add the ORYZA Basmati & Wild Rice to the boiling water.
  18. 18. Stir the rice once.
  19. 19. Simmer the rice on low heat in a covered pot for 16 to 18 minutes.
  20. 20. Remove the pot from the heat.
  21. 21. Let the rice rest covered for a moment.
  22. 22. Peel the carrots meanwhile.
  23. 23. Peel the carrots completely.
  24. 24. Rinse the peeled carrots.
  25. 25. Cut the carrots into thin strips.
  26. 26. Heat the remaining oil in a pan once the rice is done.
  27. 27. Sauté the carrot strips over medium heat for 4 minutes.
  28. 28. Add the cooked rice to the pan.
  29. 29. Add 3 to 4 tablespoons of water.
  30. 30. Fold in the remaining goat cream cheese.
  31. 31. Continue to simmer the mixture for another 3 minutes.
  32. 32. Season the rice with salt and pepper to taste.
  33. 33. Remove the turkey roulades from the oven.
  34. 34. Cut the roulades diagonally into 2 to 3 pieces.
  35. 35. Plate the meat pieces on top of the carrot rice.
  36. 36. Garnish the dish with the reserved basil leaves.

Nutrition per serving