Turkey Rolls with Wild Rice
Ingredients
- Ingredients
- 8 thin slices Turkey (each about 60 grams, approximately 2 ounces)
- 200 grams Wild rice
- salt
- freshly ground peppers
- 10 grams ginger
- 1 garlic clove
- 1 red chili pepper
- 2 tsps Sambal oelek
- 1 Tbsp vegetable oil
- 1 tsp chopped Lemongrass
- 250 milliliters Coconut milk
- 2 Tbsps Crème fraiche
- 1 Tbsp Lime juice
- Limes (for garnish)
Preparation steps
Boil 400 ml of water with a pinch of salt in a saucepan. Add the wild rice mixture to the boiling salted water, cover, and simmer until al dente, about 20 minutes.
Peel and chop ginger and garlic. Rinse, dry, halve, and remove seeds from chile pepper and cut into thin strips.
Wash turkey breast and pat dry.
Pound turkey until uniformly thin. Season with salt and pepper and brush with sambal oelek.
Roll the cutlets and pin each with small wooden skewers.
Brown the rolled meat in oil until golden brown on all sides.
Add garlic, ginger, chillies and lemongrass and sauté briefly.
Deglaze with coconut milk and creme fraiche and simmer for about 10 minutes, turning the rolls frequently. Season the sauce with salt, pepper and lime juice.
To serve, cut rolls diagonally into slices and serve with rice, coconut sauce and lemon as a garnish.
