Involtini di tacchino ripieni di riso e verdure
Here’s a delicious Involtini di Tacchino Ripieni di Riso e Verdure recipe-tender turkey rolls stuffed with rice and vegetables, perfect for a light yet flavorful main dish.
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Ingredients (4 servings)
8 thin turkey breast slices (about 800 g / 1.75 lbs)
1 cup (200 g) long-grain rice
1 medium carrot, finely diced
1 small zucchini, finely diced
1 small red bell pepper, finely diced
1 small onion, finely chopped
2 tbsp olive oil
1/2 cup (120 ml) vegetable or chicken broth
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Toothpicks or kitchen twine, for sealing rolls
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Instructions
Cook the Rice
In a pot, cook rice in salted water according to package instructions until just tender.
Drain and set aside.
Prepare the Filling
In a skillet, heat olive oil over medium heat.
Add onion, carrot, zucchini, and bell pepper; sauté for 5-6 minutes until slightly softened.
Season with salt and pepper, then stir in the cooked rice. Mix well and set aside to cool slightly.
Assemble the Turkey Rolls
Place a turkey slice on a cutting board.
Add 2-3 tablespoons of the rice-vegetable mixture in the center.
Roll the meat tightly around the filling and secure with a toothpick or kitchen twine. Repeat for all slices.
Cook the Involtini
In a large skillet, heat 1 tbsp olive oil over medium-high heat.
Brown the turkey rolls on all sides for 3-4 minutes.
Lower the heat, add broth, cover, and simmer for 15-20 minutes until the turkey is cooked through.
Serve
Remove toothpicks/twine, garnish with parsley, and serve hot.
Pair with a fresh salad or roasted vegetables.