EatSmarter exclusive recipe

Turkey Roulade with Spinach

and Saffron Rice
Average: 4.3 (4 votes)
(4 votes)
Turkey Roulade with Spinach

Turkey Roulade with Spinach - Easy and delicous Italian-inspired combination

share Share
bookmark_border Copy URL
Health Score:
9,9 / 10
50 min.

Healthy, because

Even smarter

Nutritional values

Unbelievable, but true: the delicious, complete main meal is filling, provides a complete package of important nutrients and is unrivalled in its low fat and calorie content. And essential oils from the spices gently boost the metabolism!

If you want a particularly fine and noble turkey escalope, you can replace it with thinly sliced veal escalopes.

1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein40 g(41 %)
Fat9 g(8 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E6.3 mg(53 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.5 mg(213 %)
Vitamin B₆1.3 mg(93 %)
Folate135 μg(45 %)
Pantothenic acid2 mg(33 %)
Biotin33.4 μg(74 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C74 mg(78 %)
Potassium1,528 mg(38 %)
Calcium390 mg(39 %)
Magnesium198 mg(66 %)
Iron11.7 mg(78 %)
Iodine35 μg(18 %)
Zinc4.3 mg(54 %)
Saturated fatty acids1.5 g
Uric acid374 mg
Cholesterol75 mg
Development of this recipe:


1 kilogram baby Spinach
1 tablespoon Mustard seed
4 thin Turkey cutlets (about 500 grams)
150 grams Brown rice
1 generous pinch ground Saffron
2 red onions (about 120 grams)
2 garlic cloves
4 sun-dried tomatoes (about 20 grams)
2 tablespoons olive oil
100 milliliters Vegetable broth
1 generous pinch ground cilantro
How healthy are the main ingredients?
Spinacholive oilsaltoniongarlic clove

Kitchen utensils

2 Pots (with lid), 1 Bowl, 1 Wooden spoon, 1 Sieve, 1 Mortar, 8 Toothpicks, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan, 1 Slotted spoon (optional), 1 Tablespoon, 1 Measuring cups, 1 Paper towel, 1 Slotted spatula

Preparation steps

Turkey Roulade with Spinach preparation step 1

Rinse spinach thoroughly, drain and clean.

Turkey Roulade with Spinach preparation step 2

Bring a large pot of water to boil and add plenty of salt. Add spinach, bring to a boil and pour off water. Take out spinach with a slotted spoon and plunge into a bowl of ice-cold water. Drain spinach.

Turkey Roulade with Spinach preparation step 3

Toast mustard seeds in a non-stick pan briefly, add to a mortar and finely crush.

Turkey Roulade with Spinach preparation step 4

Rinse turkey cutlets and pat dry with paper towels. Lay side by side on the work surface, then sprinkle with salt and crushed mustard seeds.

Turkey Roulade with Spinach preparation step 5

Pat some spinach leaves dry, put a thin layer on the cutlets and press gently.

Turkey Roulade with Spinach preparation step 6

Roll up and seal with 2 toothpicks.

Turkey Roulade with Spinach preparation step 7

Boil 450 ml (approximately 2 cups) of water and salt it lightly. Add brown rice and saffron and return to a boil. Cover and cook on low heat for about 25 minutes.

Turkey Roulade with Spinach preparation step 8

Meanwhile, peel onions and garlic. Cut the onions into strips, cut garlic into thin slices. Cut the dried tomatoes into short strips.

Turkey Roulade with Spinach preparation step 9

Heat 1 tablespoon olive oil in a pot, then sauté onions, garlic and tomatoes until softened. Add vegetable broth, bring to a boil and cook, covered, for about 10 minutes over medium heat.

Turkey Roulade with Spinach preparation step 10

Heat the remaining olive oil in non-stick pan. Lightly season turkey rolls with salt and cook until browned on all sides over high heat, then reduce heat to low and cook, covered, for 6-8 minutes more.

Turkey Roulade with Spinach preparation step 11

Add the remaining spinach to pot and cook just until wilted. Season with salt, pepper and coriander. Serve turkey roulades on the spinach mixture with saffron rice.