Turkey Roulade with Spinach
Turkey Roulade with Spinach - Easy and delicous Italian-inspired combination
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.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 959.4 μg | (1,599 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 33.4 μg | (74 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,528 mg | (38 %) | ||
| Calcium | 390 mg | (39 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 kilogram baby Spinach
- salt
- 1 Tbsp 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 Tbsps olive oil
- 100 milliliters Vegetable broth
- peppers
- 1 generous pinch ground cilantro
Kitchen utensils
Preparation steps
Rinse spinach thoroughly, drain and clean.
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.
Toast mustard seeds in a non-stick pan briefly, add to a mortar and finely crush.
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.
Pat some spinach leaves dry, put a thin layer on the cutlets and press gently.
Roll up and seal with 2 toothpicks.
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.
Meanwhile, peel onions and garlic. Cut the onions into strips, cut garlic into thin slices. Cut the dried tomatoes into short strips.
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.
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.
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.
