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In a pot over medium heat, sauté the rice in butter. Pour in vegetable broth and bring to a boil. Add a pinch of salt, cover and cook on low heat approximately 20 minutes, until done.
Meanwhile, preheat the oven to 125 degrees F (50 degrees C).
Pound turkey cutlets well with a meat mallet. Salt and pepper both sides. Place bell pepper strips on one end and roll up, securing with a toothpick.
Brown turkey rolls in a pan with hot oil, turning often. Remove turkey rolls from pan and keep warm on a plate in the preheated oven.
Sauté onion in the same pan. Pour in wine, broth and cream and simmer about a minute. Stir in marjoram. Season with either salt, pepper or lemon juice, if desired.
Serve turkey rolls with sauce and rice.
Make sure to pound the meat thin, otherwise they won't cook through.
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