Summary

Ingredients

• 500 g spinach, fresh or nettles, or frozen spinach (whole leaves)
• 4 small turkey breast fillet (s)
• 2 large onions, chopped
• 2 cloves garlic and more
• 1 cup sour cream, (200 g)
• 1 cup cream cheese, grainy (200 g, 0.8%)
• 40 g double cream cheese with herbs
• salt and pepper
• 1 cup rice, long grain rice (50 g)
• 1 tablespoon pesto, wild garlic or basil pesto
• 1 bay leaf
• Paprika powder, noble sweet
• Curry powder
• Oil (rapeseed oil)

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Instructions

1. Lay out the spinach, whether fresh or frozen, but also nettles (blanched), in a small baking dish (mine is 22 x 17 cm) so that the bottom is covered, the amount of spinach also depends on this. The spinach, which I had frozen, was already seasoned with salt and pepper.
2. Then cut up a Chinese clove of garlic and spread it over the spinach.
3. Now I salt and pepper the turkey escalope and put a little paprika on top and fry them in a little rapeseed oil in the pan so that they brown and put the turkey meat on top of the spinach.
4. In the stock of the meat, in the pan, roast the onions and add the remaining cloves of garlic. To deglaze, I pour the mug of sour cream onto the onions / garlic and dilute this with a little water.
5. Now I season the sauce with salt, pepper and curry powder and add the grainy cream cheese. Mix in the cream cheese with herbs to thicken. Now the whole thing is distributed over the turkey fillets and the spinach and comes in the oven for 10-15 minutes at gas level 5 (235-240 ° C) and is baked.
6. Before that, I put on long grain rice and cook it for 15 minutes (in vegetable stock (instant) with a bay leaf). When the rice is ready, I add the tablespoon of pesto and mix everything.
7. The rice and spinach with the turkey fillet and the sauce are then served on the plate.