Putenrouladen auf Reis
Die Putenrouladen auf Reis von Spoonsparrow stehen im Handumdrehen auf dem Tisch und schmecken der ganzen Familie.
Ingredients
- 200 g parboiled rice (long grain)
- 4 thin turkey cutlets (≈100 g each)
- 4 tsp mustard
- 2 tbsp Tomato paste
- Pepper
- 300 g pickled cucumbers
- 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
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1.
Cook rice in 2.5 times water with salt according to package for 8–10 minutes. While the rice cooks, pat turkey cutlets dry and gently pound flat. Spread mustard and tomato paste on each cutlet, season with salt and pepper. Slice pickled cucumbers into thin strips and lay them horizontally across the bottom of each cutlet. Roll up the cutlets and secure with toothpicks or wooden skewers. Peel onions and slice into narrow slivers.
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2.
Heat oil in a pot. Brown the roulades over medium heat for about 5 minutes until golden brown all around. Add onions and cook together for 2–3 minutes. Pour in 200 ml water, cover, and simmer on low heat for about 15 minutes.
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3.
Meanwhile wash broccoli florets. Peel carrots and finely dice them. Steam the vegetables in a little salted water covered over medium heat for 5 minutes. Then add rice and heat through for 2 minutes; strain in a sieve to drain.
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4.
Remove roulades from pot. Whisk sour cream with flour until smooth, pour into the sauce, and simmer uncovered for 1–2 minutes on low heat while stirring. Season sauce with salt and pepper. Plate vegetable rice, spoon sauce over it, and arrange roulades on top.
