Turkey and rice roll with mushrooms

Turkey roll with rice and mushrooms - a simple and refined delight

If you are looking for a recipe that combines the flavor of turkey meat with the aroma of mushrooms and the perfect texture of rice, you have come to the right place! This turkey roll with rice and mushrooms is not only a tasty dish but also an excellent option for a family dinner or a special occasion. The total preparation time is about 1 hour and 15 minutes, and this recipe will yield 4 servings.

Ingredients:

For the roll:
- 600 g turkey breast
- 1 onion
- 5-6 champignon mushrooms
- 2 tablespoons mustard
- 100 g grated cheese
- Salt and pepper to taste
- Dried thyme
- 1 tablespoon olive oil
- 1/2 cup water

For the side dish:
- 300 g champignon mushrooms
- 1 cup rice
- 4 cloves of garlic
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Thyme
- Chopped fresh parsley
- 1/2 teaspoon curry

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 4

Preparation:

1. Preparing the meat: Start by slicing the turkey breast into thin slices, then use a meat mallet to gently pound them, making them more tender. Season each piece with salt and pepper to taste. Apply a thin layer of mustard on each piece – this will not only enhance the flavor but also help the ingredients stick together.

2. Adding the filling: Grate the cheese on a fine grater and sprinkle it evenly over the mustard. Cut the onion into thin strips (julienne) and place it over the cheese. Clean the mushrooms, slice them, and add them over the onion. Sprinkle dried thyme for added flavor.

3. Forming the rolls: Roll each piece of meat as tightly as possible, ensuring that the filling will not spill out during baking. You can secure the rolls with toothpicks or tie them with kitchen twine to maintain their shape.

4. Baking the rolls: Preheat the oven to 180°C. Place the rolls in a greased baking dish with olive oil, sprinkle a little thyme on top, and add half a cup of water. Cover the dish with a lid or aluminum foil and place it in the oven for 45 minutes. After 30 minutes, remove the foil to allow the rolls to brown nicely.

5. Preparing the side dish: In the meantime, take care of the side dish. Clean and quarter the mushrooms. Wash the rice in several waters, then boil it in salted water with a splash of curry (this will add a hint of special flavor). Use a quantity of water twice as much as the rice. After the rice is cooked, drain the excess water.

6. Sauté the mushrooms: In a pan, melt the butter and add the mushrooms. Cover with a lid and let them steam for 10 minutes, stirring occasionally. Season with salt and pepper, add the crushed garlic and lemon juice. Finally, add fresh thyme and chopped parsley. Mix the mushrooms with the cooked rice.

Serving: After the rolls have cooled slightly, slice them and serve them warm alongside the mushroom rice side dish. This turkey roll with rice and mushrooms will not only impress with its appearance but will also delight with its rich and aromatic taste.

Personal suggestion: You can add some chopped roasted almonds to the side dish for a crunchy contrast or replace the champignon mushrooms with shiitake mushrooms for a deeper, more exotic flavor. Experimentation is key to discovering delicious combinations!

Enjoy this quick and healthy dessert, perfect for any occasion!