Stuffed Turkey Roulades on Carrot Rice

Ingredients

• 1 bundle basil (20 g)
• 150 g goat cream cheese (45 % fat in the mix)
• Salt
• Pepper
• 4 thin turkey cutlets (125 g each)
• 2 tbsp olive oil
• 250 g ORYZA (natural & wild rice)
• 500 g carrots

Instructions

1. 1.

   Wash and dry basil, tear leaves, set aside some for garnish, chop the rest. Mix basil with 100 g cream cheese and season with salt and pepper.

2. 2.

   Lay turkey cutlets side by side on a board, season with salt and pepper, spread the cream cheese mixture over them. Roll each cutlet into a roulade and place in a small baking dish greased with 1 tbsp oil. Bake in preheated oven at 200 °C (180 °C fan; gas level 3) for about 20 minutes.

3. 3.

   Bring 1 l of salted water to boil for the rice. Add ORYZA Basmati & wild rice, stir once, then simmer covered on low heat for 16–18 minutes. Remove from heat and let stand covered.

4. 4.

   Meanwhile peel, wash, and slice carrots into strips. When rice is ready, heat remaining oil in a pan. Sauté carrots over medium heat for 4 minutes. Add rice, 3–4 tbsp water and the remaining goat cream cheese, stir and cook for another 3 minutes. Season with salt and pepper.

5. 5.

   Remove turkey roulades from oven, slice diagonally into 2–3 pieces, arrange on top of the rice, and sprinkle with remaining basil leaves.