Turkey roulades in white wine paprika sauce with colourful paprika rice

Name: Turkey roulades in white wine paprika sauce with colourful paprika rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Mushrooms; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice; 8 (approx. 700 g) very thin turkey escalopes; 8 discs Bacon; 2 Federation Basil; 1 (approx. 800 g) red, yellow and orange peppers; 250 ml Vegetable broth (instant); 250 ml dry white wine; 30 g Butter; 7-10 Tbsp wooden skewers; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Mushrooms
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice
8 (approx. 700 g) very thin turkey escalopes
8 discs Bacon
2 Federation Basil
1 (approx. 800 g) red, yellow and orange peppers
250 ml Vegetable broth (instant)
250 ml dry white wine
30 g Butter
7-10 Tbsp wooden skewers
7-10 Tbsp Mint

Directions

1
Clean the mushrooms and cut them into cubes. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in a pan. Fry the mushroom, onion and garlic cubes in it. Stir in breadcrumbs, fry briefly and season with salt and pepper. Take the mushrooms out of the pan and let them cool down.
2
Cook rice in boiling salted water for about 20 minutes. Season turkey escalopes with salt and pepper, cover with bacon slices. Wash the basil, dab dry and pluck the leaves from the stalks. Cover the escalopes with the leaves. Spread the mushroom filling on the leaves. Roll up the turkey escalopes and pin them with wooden skewers. Quarter the peppers, clean, wash and cut into rhombuses. Heat 1 tablespoon of olive oil in a saucepan, sauté the peppers in it, add vegetable stock and cook for about 5 minutes. Heat 1 tablespoon of olive oil in a pan. Brown the turkey rolls all around. Cook for 10-12 minutes at medium heat. Drain the rice.
3
Quarter the peppers, clean, wash and cut into rhombuses. Heat 1 tablespoon of olive oil in a saucepan, sauté the peppers in it, add vegetable stock and cook for about 5 minutes. Heat 1 tablespoon of olive oil in a pan. Brown the turkey rolls all around. Cook for 10-12 minutes at medium heat. Drain the rice. Remove half of the pepper carrots from the stock with a skimmer and mix with the rice. Pour white wine over the rest of the bell peppers, bring to the boil and puree finely. Bring to the boil again and stir in butter. Season sauce with salt and pepper. Cut the rolls into slices and arrange on plates with the paprika rice and the sauce. Garnish with mint if desired.
4
Remove half of the pepper carrots from the stock with a skimmer and mix with the rice. Pour white wine over the rest of the bell peppers, bring to the boil and puree finely. Bring to the boil again and stir in butter. Season sauce with salt and pepper. Cut the rolls into slices and arrange on plates with the paprika rice and the sauce. Garnish with mint if desired.