Turkey Roulades with Spinach

Ingredients

• 1 kg fresh spinach leaves
• Salt
• 1 tbsp mustard seeds
• 500 g thin turkey cutlets (4 thin cutlets)
• 150 g whole wheat rice
• 1 tsp ground saffron strands
• 120 g red onions (2 red onions)
• 2 Garlic cloves
• 20 g sun‑dried tomatoes (4 sun‑dried tomatoes)
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Pepper
• 1 tsp ground coriander

Instructions

1. 1.

   Wash the spinach thoroughly, drain and clean it.

2. 2.

   Bring plenty of water to a boil in a large pot, season with salt. Add the spinach, bring to a boil once, then drain or lift out with a slotted spoon and shock in a bowl of ice water. Drain the spinach.

3. 3.

   Briefly toast mustard seeds in a non‑stick pan, then crush them finely in a mortar.

4. 4.

   Wash the turkey cutlets and pat dry with paper towels. Place them side by side on a work surface, sprinkle with salt and crushed mustard seeds.

5. 5.

   Pat a few spinach leaves dry, lay them thinly over each cutlet and press lightly.

6. 6.

   Roll up the turkey cutlets and secure each roll with two toothpicks.

7. 7.

   Bring 450 ml water to a boil, season lightly. Add the whole wheat rice and saffron, bring back to a boil. Cover and simmer on low heat for about 25 minutes until cooked.

8. 8.

   Meanwhile peel the onions and garlic. Slice the onions into strips, cut the garlic into thin slices, and slice the sun‑dried tomatoes into short strips.

9. 9.

   Heat 1 Tbsp olive oil in a pot, sauté the onions, garlic, and tomatoes. Add the vegetable broth, bring to a boil, then simmer on medium heat for about 10 minutes covered.

10. 10.

    Heat the remaining olive oil in a non‑stick pan. Lightly season the roulades with salt, sear them over high heat all around, then cover and cook on low heat for 6–8 minutes.

11. 11.

    Add the remaining spinach to the onion mixture and warm briefly. Season with salt, pepper, and coriander. Arrange the turkey roulades on top of the spinach and serve with saffron rice.