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Turkey and rice roll with mushrooms

Turkey and rice roll with mushrooms

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Cut the turkey breast and beat a little with the sledgehammer. Season with salt and pepper. Grease each piece of meat with mustard. Then sprinkle grated cheese on a small grater.

Cut the onion into juliennes and place it nicely over the cheese. And at the end we put the sliced ​​mushrooms and sprinkle with thyme.

Roll the pieces of meat as tight as we can and catch with toothpicks or tie with string. Place the rolls thus formed in the oiled pan. Sprinkle thyme on top and add half a cup of water.

Cover with a lid or aluminum foil and put in the oven at the right heat for three quarters of an hour.

Then take the foil down and leave it for another 10-15 minutes to brown.

Let it cool for a few minutes and then portion it.

While the meat is in the oven, we take care of the garnish.

We clean the mushrooms and cut them into quarters. If they are small we can only cut them in half.

Wash the rice well in several waters and boil it in salted water and a little curry. The amount of water must be twice that of rice. If necessary, we add more. Leave it to boil, and then drain the water.

We put the mushrooms on the fire in a pan in which we melted the butter.

Put the lid on and let it simmer, stirring occasionally. Season with salt and let it boil for 10 minutes.

Add thyme and crushed garlic, and then lemon juice. Turn off the heat and add chopped green parsley.

Mix the mushrooms with the boiled rice.

Serve with turkey roll.

Turkey and rice roll with mushrooms - Recipes

Hello :)
do you receive the challenge? :) the challenge to happiness, the new prize circulating in the blogosphere. if you want to enter the game, the challenge is waiting for you on my blog, take a nap! a great day !:)

Very simple, beautiful and good. Saved for preparation. Happy Birthday. To be healthy and always delight us with similar preparations.

I really like you here. and I came up with the idea of ​​offering you two spring awards. which I received from a virtual friend. I received them with great pleasure and so I offer them.

Dana, thank you very much for the prizes, I will spend the evening picking them up!
Boscodina, because I like the challenge, this time I will accept it, I will come up with the answers to the challenge!
Snowdrop Thank you from the bottom of my heart Happy birthday to you too!
Evelina, I'm glad you like me, thank you for the prizes, I'll spend the evening picking them up!

This roll is really very tasty, which you told us about in the interview.
Now I wish you an easy birth and good luck at the TASTY BLOG FESTIVAL.

Thanks a lot Sidy, I'm glad you like the roll

Very good and easy to roll. I served it to my guests over the weekend and it was successful. Many kisses

Ancuta, I'm glad you had success with the roll. And I always do it when I have guests, it is made very quickly, it is very tasty and effective

how much I like it too, it's a great idea! Happy Easter!

You should know that it is also very easy to make and very tasty. Where else can you say that it is also effective. Happy Easter to you too!

mmmm ?? how good it is to do thanks to the flory idea

I think it is delicious and looks great. However, try to get margarine out of your use and use butter that is much healthier and gives it extra flavor. Margarine is harmful to the body as it is made from hydrogenated vegetable fats. I will definitely try your recipe, but with butter.

Mrs. Vio, thank you very much for the recipe, I told you that I will do it too, here it is, it was a bit done tonight and it is very good and really easy to make. I only put 3 eggs instead of dill, I put 2 leg. of parsley and instead of cheese I put goat cheese because I didn't have it but it came out really good .V kiss. 17.03.2012, ora00,23.

I made this roll again today, this time I followed exactly your recipe, it turned out very good. I wish you a HAPPY EASTER!

It turned out to be very charming, and it was very difficult for me to run it. where did i go wrong

I also rolled it. I think I left it a bit hard.

I also tried your recipe. Roll dough is extraordinarily good, which for a pretentious person like me, says a lot. Indeed, my dough cracked a bit when I put the filling, but only on the side.
For the dough I put the yolks first and at the end the whipped egg whites.
As for the filling, I put about 800 g of fresh mushrooms, I added a little white wine, hot peppers and dried tomatoes.
Unfortunately, I didn't tighten the roll well, I hurried a bit, plus I finished the product in the tray where I baked it, which didn't leave much room for maneuver. So it's a little airy and it's probably going to fall apart when I cut it. So far I have only tried / eaten the heads while it was still hot. But I hope that after I take it off the baking sheet it will have more hold.
Thank you for sharing the recipe with us, it is very good and several types of fillings can be used.
Once again, congratulations.

Roll with spinach and urda

Roll with spinach and urda is an aperitif for any occasion. I hope those of you who visit me already know Tricolor appetizer roll, Appetizer roll with gula cream, Spinach roll and mushroom cream or Appetizer roll And this roll falls into the same category of appetizers.

Preparation Spinach and urda roll:

Spinach leaves they are picked, washed and broken into smaller pieces and left to drain.

From the ingredients the worktop is being prepared with which you will certainly not fail, which will run nicely and will not crack on the edges.

Mushrooms with rice

I also showed you the idea of ​​rice meatballs at tuna rice meatballs, and I find it delicious.

Today, in another combination, mushroom meatballs with rice with plenty of onions, dill and pepper in abundance.

They are made quickly, they are strong and there are some on top fasting meatballs.

Basically, we have rice with mushrooms that can be used as an appetizer / finger food. & # 128578

You can use fresh mushrooms that you can grind well and you can harden them together with the onion, after you have hardened it yourself.

5-10 minutes, add the mushrooms and leave on the fire until the liquid evaporates. The amount of mushrooms can be 700 g & ndash 1 kg.

I chose to I use mushrooms in a jar from Sun Food, I always have them at hand and they do not contain preservatives.

2 jars of Sun Food mushrooms

& ndash quantities for about 28 pieces & ndash

Drain the mushrooms in a sieve.

Finely chop the onion and season with oil and salt, stirring occasionally, for about 10 minutes.

Boil the rice (the rice is weighed uncooked) and let it cool

(rice should not remain watery after boiling, because the composition will no longer bind).

Mix the chopped mushrooms in the food processor (or finely chopped with a knife), with onions, boiled rice

finely chopped dill, salt and pepper. Homogenize the composition and add 5-6 tablespoons of breadcrumbs to bind it

(you can add an extra tablespoon of flour, if you want a stronger consistency of the composition, mine was relatively soft & hellip)

Taste the composition to match it with salt, pepper, but I warn you that you risk eating half of it, because it is very good.

We form balls, more irregular and we put them on a plate,

then after finishing the whole composition we give them through the 5 remaining tablespoons of breadcrumbs and shape them nicely.

We put them in the tray on baking paper and optionally, we put 1/2 teaspoon of oil over each meatball.

Rice pilaf with mushrooms & # 8211 video recipe

My dears, because in the last recipe I made it chicken base soup I also wanted to show you a dish in which you can use it soup wonderful. So I chose one rice pilaf with mushrooms, an easy to prepare and very tasty food. In this pilaf, the basic soup does its job perfectly and gives the food an extraordinary taste. I really haven't eaten one in a while rice pilaf that great.

For rice I used basmati, it is my favorite rice and it seems to me the best quality. I know I should have used round grain rice, but I just can't. I don't like it and I can't get used to it. I used fresh mushrooms, they have a stronger aroma than canned ones and keep their shape better during cooking.

As vegetables, you can use any vegetables you have at home and any vegetables you like. It seems to me an essential thing vegetable soup which makes the rice pilaf with mushrooms an extraordinarily tasty dish. If you want a version with chicken you can also try my recipe for oriental rice with chicken .


Turkey meat - I had a big leg
200g mushrooms - I had canned
2 large onions
1 parsnip
A cube of celery
1 red bell pepper
200g sour cream
100ml milk
2 tablespoons cornstarch (or flour)
3 tablespoons oil

I boiled the turkey pulp for about 1h30, then I took the meat off the bone and cut it into pieces. I kept the soup in which it boiled.
I finely chopped the onion, parsnip, celery and pepper (you can also grate them).
In a saucepan I put the chopped vegetables together with the oil and a soup polish and let the vegetables soften. I added a soup polish a couple of times as it dropped. After the vegetables have softened, I added the drained mushrooms and the meat and topped with another 2-3 tablespoons of soup and let it boil for about 5 minutes to lend its flavors. Meanwhile, in a bowl I mixed the cream with the milk and the starch, then I put a polish of hot soup. I poured this composition into the pan, stirring constantly until it thickened. I added the parsley and took the pan off the heat.
Good appetite!

Mushroom roll (fasting)


  • 150 ml oil
  • 150 ml of water
  • salt
  • brewer's yeast as big as a walnut
  • flour

For the filling you need:

  • 2 boxes of mushrooms (you can also use sponges if you have: mushrooms, opintici)
  • 6 onions
  • 1 carrot
  • 2 cups rice
  • salt and pepper

How to prepare dough:

First knead a dough of oil, lukewarm water, yeast, salt and flour. Leave to rise for an hour in a warm place. That: while the dough rises, you prepare the filling.

How to prepare the filling:

seethe mushrooms (if raw) and carrots. Stir in the chopped onion and pass everything (after they have cooled) through the mincer: the mushrooms, the carrot and the onion.

Wash the rice and boil it a little in the water to swell. Add the rice to the chopped composition, then season with salt and pepper to taste.

Form the roll as follows:

Divide the dough into two equal parts, spread 2 sheets on the table using the rolling pin and flour. Divide the mushroom composition in two. spread evenly on each sheet, roll them and put them in the pan greased with oil, then put them in the oven for 20-30 minutes.

Turkey and rice curry with vegetables

500 g turkey breast or pulp, 300 ml yogurt, 3 teaspoons curry, a peel of a limette (lemon), 1 onion, 2-3 cloves garlic, colored bell pepper, 1 carrot, celery, zucchini, 1 cup rice, 1 teaspoon anise , 1 cup pineapple juice, 1 hot pepper, green parsley, salt, 2 tablespoons olive oil

Difficulty: Average | Time: 1h 50 min

Risotto with turkey and mushrooms

Risotto is one of the rice dishes that I especially love. Its creamy texture, absolutely special, makes it different from pilaf or paella, remaining, at the same time, as versatile as these. My risotto variant is a little more spicy than traditional Italian risottos, but it remains delicious.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: 5 minutes plus marinating
Cooking time: 30 minutes
350 g turkey breast, deboned and skinless, diced
600 ml chicken or vegetable stock (or soup prepared from diced concentrate)
2 tablespoons butter
1/2 lemon, juice and grated peel from
1 tablespoon extra virgin olive oil
1 tablespoon sunflower oil
2 teaspoons curry
1 small onion, finely chopped
2 cloves garlic, finely chopped
200 g rice for risotto
120 ml white wine, sec
black pepper, freshly ground
60 g Parmesan cheese, grated
100 g mushrooms, out of the box, well drained
fresh dill leaves for decoration
Put the meat cubes in a bowl, add salt, pepper and sprinkle with curry. Add the grated peel and lemon juice. Mix well, cover the bowl and let the meat marinate for 30 minutes.
Heat the bottom in a pot. In a large frying pan, heat the olive oil together with the butter, add the onion, salt and cook over low heat for about 5 minutes, until translucent. Then add the garlic and continue for 2 minutes, until the vegetables are very soft, but without coloring. Ae add the rice and increase the flame.
The rice will start to fry, so it must be mixed continuously. After 1-2 minutes it will be slightly translucent. Then add the wine and stir further, until the liquid is almost absorbed.
Once the wine has been absorbed by the rice, add a polish with background.
Reduce the flame and let it simmer. Add the ground polonium as the previous amount of liquid has been absorbed, stirring constantly so that the starch comes out of the rice grains. This process will take about 15-20 minutes.
Meanwhile, heat the sunflower oil in a pan. Add the meat and fry over medium-high heat, stirring occasionally, for 5-7 minutes, or until the pieces of meat are evenly done and browned.
When the last bottom portion is added, add the cubes of fried meat together with the mushrooms, mix well for 1 minute, to heat up. When the rice grains are tender, take the pan off the heat, add the rest of the butter and Parmesan cheese. Mix well, then cover the pan with a lid and let it sit for 2-3 minutes. This stage is very important, as it allows the rice to acquire a creamy and juicy texture.
Serve the risotto immediately, as long as it keeps its correct texture, possibly sprinkled with a little Parmesan cheese, freshly grated, and decorated with fresh dill.
We used the term & # 8222a simmer & # 8221 to refer to the action of boiling food without boiling, at temperatures of 90-95 ° C. In French & # 8222mijoter & # 8221, in English & # 8222to simmer & # 8221.
Continuous mixing can be a bit tiring, in fact it is absolutely necessary only for the first 2-3 background tranches, after which it can be done only occasionally. However, the more you mix the rice, the more confident you will be that you get the right texture.
The best rice for risotto are Carnaroli, Vialone Nano and Arborio. I used Arborio from Riso Scotti, but you can also try with large grain or colossal grain rice from the same manufacturer.
It is very important to serve the ripe risotto that is ready, hot, because only in this way it maintains its correct, creamy texture. Never serve a cold or reheated risotto.
You can, of course, use fresh mushrooms. In this case, I advise you to slice them and sauté them in a little oil, in the same pan in which you cooked the meat.

Tofu roll with mushrooms

This tofu roll with mushrooms is a vegetarian recipe that will delight even the most capricious omnivores! The recipe is perfect for the Christmas meal, but also served as an appetizer for New Year's Eve!


  • Tofu layer:
  • 2 boxes of smoked tofu + 2 boxes of plain tofu
  • 2 eggs, beaten
  • 1/2 cane gluten-free flour, or breadcrumbs, or regular flour
  • Filling:
  • 2 Champignion mushrooms, finely chopped
  • 1/2 cup turns white
  • 1/2 can marar crushed
  • 1/2 cup chopped parsley
  • 1 large onion, finely chopped
  • 6 cloves of garlic, sliced
  • 2 tablespoons cornstarch - or - 4 tablespoons flour
  • 1 whole egg + 1 egg white , we also use the yolk to grease
  • salt and pepper to taste
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon dried thyme
  • 5-6 fresh, chopped sage leaves
  • 3 tablespoons golden raisins
  • 4 tablespoons olive oil
  • For anointed:
  • 1 tablespoon mustard
  • 1 tbsp olive oil
  • 1 tablespoon honey
  • 1 egg yolk, beaten
  • 1/2 teaspoon turmeric powder
  • Sesame seeds


For the tofu layer:

  1. Chop the tofu using a fork or simply squeeze it in your hand. Put tofu in the food processor (you may need to split the quantity in half and process one at a time) and process until you grind it. It does not have to become paste, but only to be crushed.
  2. Add beaten eggs and flour and place the composition in a bowl. No need to add salt.


  1. Heat the oil in a large pan.
  2. Add onion and garlic. Saute for 2 minutes.
  3. Add chopped mushrooms, white wine and spices. Cover them with a lid and let them cook for 10 minutes.
  4. Set the lid aside and add the rest of the ingredients for the filling, except the beaten egg. Leave them on the fire for another 5 minutes.
  5. Turn off the heat and add the beaten egg. Mix.

For anointed:


  1. Use either aluminum foil or baking paper.
  2. Break a piece of approx. 40-50cm long and put it on the worktop.
  3. Grease it with oil.
  4. Add tofu in a 1.5 cm layer on the entire surface of the foil. Leave a 3-4cm edge for all ends.
  5. Add over the filling layer.
  6. Start rolling the roll. The foil will help you run easier. Be careful not to put the foil in the roll.
  7. Move the roll into a baking tray covered with oiled baking paper.
  8. Grease the roll with the sauce prepared earlier.
  9. Bake the roll in the oven at 190C for 40 minutes.
  10. Brush with the coating sauce mix.
  11. Bake in the preheated oven at 190C for 40 minutes.


Serve with a sauce, either gravy with white wine (vegan) or sour cream.

Video: Ρολό κοτόπουλο με σάλτσα μανιταριών (August 2022).