Turkey stuffed with rice
Instructions
Boil the rice in salted water for 10 minutes, then strain it.
Separately, boil the green beans, preferably steam.
Private root leek, green part and the toughest outer leaves, finely tritatelo and fry it in a pan with 4 tablespoons of olive oil.
Add the peas and cook for a few minutes.
Add the rice, then add salt and pepper to taste and let stand for a few moments.
Lay the piece of topside on a chopping board, add salt, pepatela and put over the rice and beans, then roll it up, securing with wire.
Fry the rolls in 4 tablespoons of olive oil, then sprinkle with the wine, which will evaporate.
Cook for an hour and 30 minutes, basting often with hot broth.
When cooked, let it cool, affettatela, profumatela with chopped oregano and serve.
Ingredients and dosing for 6 persons
- 750 g of turkey breast in a large share
- 80 g of basmati rice
- 70 g of green beans
- 50 g of shelled peas
- 1 leek
- 1 glass dry white wine
- Vegetable broth
- 1 sprig of fresh oregano
- Olive oil extra virgin
- Salt
- Pepper