Poultry rolls with carrot rice

Name: Poultry rolls with carrot rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 TEASPOON Vegetable broth; 45 g Long grain rice; 100 g peeled carrot; 100 g cleaned zucchini; 1 (approx. 125 g) thin turkey breast; 1 tablespoon (10 g) light sandwich spread (e.g. brunch); 7-10 Tbsp dried. Thyme; 1 TEASPOON Oil; 7-10 Tbsp vegetable binder; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Parsley z. Garnish; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/2 TEASPOON Vegetable broth
45 g Long grain rice
100 g peeled carrot
100 g cleaned zucchini
1 (approx. 125 g) thin turkey breast
1 tablespoon (10 g) light sandwich spread (e.g. brunch)
7-10 Tbsp dried. Thyme
1 TEASPOON Oil
7-10 Tbsp vegetable binder
7-10 Tbsp salt, white pepper
7-10 Tbsp Parsley z. Garnish
7-10 Tbsp wooden skewers

Directions

1
Boil up approx. 1/8 l water and broth. Cover the rice and cook for about 15 minutes. Wash carrot and zucchini, dice finely and add to rice. Cover and continue cooking for about 5 minutes
2
Wash the meat, dab dry and possibly tap flatter. Mix the spread and thyme. Spread half of the meat, roll it up and pin it
3
Heat the oil in a coated pan. Fry the rolls in it all around for about 10 minutes. Remove and keep warm. Bring the meat to the boil with 100 ml water. Stir in the rest of the spread. Bring sauce to the boil and thicken. Season to taste with salt and pepper.
4
Cut the rolls into slices. Serve with sauce and vegetable rice. Garnish with parsley