Turkey Roll Stuffed with Tomato Rice on Spinach Leaves

For turkey roll stuffed with tomato rice on spinach leaves, first steam the rice with the water, tomato concentrate, chopped dried tomatoes, butter and salt in a steamer at 100 °C for 25 minutes.

Thinly pound the turkey cutlets between plastic wrap. Place the overcooled tomato rice on the bottom third of the cutlets, fold in the sides and shape into a roulade. Wrap in aluminum foil, twist the ends closed, and place the parcels on an unperforated cooking sheet.

Place the spinach leaves on a perforated cooking tray and steam in the DG at 100 °C for 10 minutes. For fresh spinach, a cooking time of 3 minutes is sufficient. Then remove the spinach from the DG, press firmly and place in an unperforated cooking container. Add whipped cream and season with salt, pepper and a clove of chopped garlic.

Steam the turkey rolls in the DG at 100 °C for 10 minutes. Then add the spinach to the DG and steam for 8 minutes.

Unwrap the turkey rolls, cut into thicker slices, place the spinach leaves on the plates and place the rolls on top. Serve the turkey rolls stuffed with tomato rice on spinach leaves.

Preparation Tip:

Turkey roll stuffed with tomato rice on spinach leaves is a colorful eye-catcher, for example, when guests come.

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