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🍽️ Turkey Roulades on Leaf Spinach

382 kcal · 30 min · 4 servings

Ingredients

• 1 kg young spinach leaves
• salt
• 1 tbsp mustard seeds
• 500 g thin turkey cutlets (4 thin turkey cutlets)
• 150 g whole grain rice
• 1 pinch ground saffron threads
• 120 g red onions (2 red onions)
• 2 garlic cloves
• 20 g dried tomatoes (4 dried tomatoes)
• 2 tbsp olive oil
• 100 ml classic vegetable broth
• pepper
• 1 pinch ground coriander

Instructions

1. 1. Thoroughly wash the leaf spinach under running water.
2. 2. Let the spinach drain well.
3. 3. Remove any thick stems or wilted leaves from the spinach.
4. 4. Fill a large pot with plenty of water.
5. 5. Bring the water to a boil.
6. 6. Season the boiling water generously with salt.
7. 7. Add the washed spinach to the boiling water.
8. 8. Let the spinach come to a boil once.
9. 9. Remove the spinach using a slotted spoon.
10. 10. Alternatively, you can drain the spinach.
11. 11. Fill a bowl with ice-cold water.
12. 12. Immediately plunge the hot spinach into the cold water.
13. 13. Let the spinach drain in the cold water.
14. 14. Place the mustard seeds in a non-stick frying pan.
15. 15. Toast the mustard seeds briefly.
16. 16. Transfer the toasted mustard seeds into a mortar.
17. 17. Crush the mustard seeds finely.
18. 18. Rinse the turkey cutlets under cold water.
19. 19. Pat the cutlets dry with kitchen paper.
20. 20. Place the cutlets side by side on your work surface.
21. 21. Sprinkle salt over the cutlets.
22. 22. Sprinkle the crushed mustard seeds over the cutlets.
23. 23. Take some spinach leaves.
24. 24. Pat the spinach leaves dry.
25. 25. Lay a thin layer of spinach leaves onto the cutlets.
26. 26. Press the spinach leaves down lightly.
27. 27. Roll up the cutlets tightly.
28. 28. Take two toothpicks.
29. 29. Secure the roll with the toothpicks.
30. 30. Repeat this for all cutlets.
31. 31. Bring 450 milliliters of water to a boil.
32. 32. Season the boiling water lightly with salt.
33. 33. Add the whole grain rice to the water.
34. 34. Add saffron threads to the water.
35. 35. Let the rice and safran mixture come to a boil.
36. 36. Reduce the heat to low.
37. 37. Cover the pot with a lid.
38. 38. Let the rice cook for about 25 minutes.
39. 39. Peel the onions.
40. 40. Peel the garlic cloves.
41. 41. Cut the onions into thin strips.
42. 42. Slice the garlic into thin slices.
43. 43. Cut the tomatoes into short strips.
44. 44. Heat one tablespoon of olive oil in a pot.
45. 45. Add the onion strips to the hot oil.
46. 46. Add the garlic slices to the pot.
47. 47. Add the tomato strips to the pot.
48. 48. Sauté the vegetables briefly.
49. 49. Add vegetable broth to the pot.
50. 50. Let the mixture come to a boil.
51. 51. Reduce the heat to medium.
52. 52. Cover the pot with a lid.
53. 53. Let the vegetables cook for about 10 minutes.
54. 54. Heat the remaining olive oil in a non-stick frying pan.
55. 55. Lightly salt the turkey roulades.
56. 56. Fry the roulades all over on high heat.
57. 57. Reduce the heat to low.
58. 58. Cover the frying pan with a lid.
59. 59. Let the roulades cook for 6 to 8 minutes.
60. 60. Add the remaining spinach to the onion mixture.
61. 61. Heat the spinach briefly in the vegetables.
62. 62. Season the mixture with salt.
63. 63. Season the mixture with pepper.
64. 64. Season the mixture with coriander.
65. 65. Place the turkey roulades on top of the spinach.
66. 66. Serve the roulades with the saffron rice.

Nutrition per serving

• kcal: 382
• Protein: 40 g · Fett/Fat: 9 g · Carbs: 32 g