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🍽️ Crispy Turkey Roulades with Rice and Vegetables
516 kcal · 30 min · 4 servings
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Ingredients
- 200 g Parboiled rice (long-grain rice)
- 4 thin turkey cutlets (approx. 100 g each)
- 4 tsp mustard
- 2 tbsp tomato paste
- pepper
- 300 g gherkins
- 350 g red onions
- 4 tsp rapeseed oil
- 200 g small broccoli florets
- 3 carrots
- 100 g sour cream
- 20 g wheat flour Type 1050 (2 tbsp)
Instructions
- 1. Cook the rice in two and a half times the amount of salted water according to the package instructions for 8 to 10 minutes.
- 2. Rinse the turkey cutlets under cold water and pat them dry with a kitchen towel.
- 3. Pound the meat slices flat.
- 4. Spread them with mustard and tomato paste.
- 5. Season with salt and pepper.
- 6. Cut the gherkins into long, thin strips.
- 7. Place them crosswise at the bottom of the cutlets.
- 8. Roll up the cutlets tightly.
- 9. Secure them with skewers or wooden toothpicks.
- 10. Peel the onions and cut them into thin wedges.
- 11. Heat the oil in a pot.
- 12. Brown the roulades on all sides in the hot oil over medium heat for 5 minutes.
- 13. Add the onion wedges and cook them together for 2 to 3 minutes.
- 14. Pour in 200 milliliters of water.
- 15. Let the roulades simmer covered over low heat for about 15 minutes.
- 16. Meanwhile, wash the broccoli.
- 17. Peel the carrots and dice them finely.
- 18. Steam the vegetables in a little salted water covered over medium heat for 5 minutes.
- 19. Add the cooked rice and heat everything together for 2 minutes.
- 20. Drain the vegetable and rice mixture in a sieve.
- 21. Remove the roulades from the pot.
- 22. Whisk the crème fraîche smoothly with the flour.
- 23. Stir the mixture into the cooking liquid in the pot.
- 24. Let the sauce simmer uncovered over low heat for 1 to 2 minutes while stirring.
- 25. Season the sauce with salt and pepper.
- 26. Serve the vegetable rice, sauce, and roulades.
Nutrition per serving
- kcal: 516
- Protein: 34 g · Fett/Fat: 15 g · Carbs: 59 g