Stuffed Turkey With Rice

Preparation:

Preparation: Boil the rice in abundant salted water for about 10 minutes, then drain it. Separately, also boil the green beans, preferably steamed. Remove the root, the green part and the tougher outer leaves from the leek, chop it finely and brown it in a pan with 4 tablespoons of oil. Add the peas and cook them for a couple of minutes. Then add the rice, season with salt and pepper to taste and let it infuse for a few seconds. Spread the rump slice on a cutting board, add salt and pepper and distribute the rice and green beans over it, then roll it up, securing it with kitchen string. Brown the roll in 4 tablespoons of oil, then pour over the wine, which you will allow to evaporate. Then cook for an hour and 30 minutes, often basting with hot broth. At the end of cooking, let it cool, slice it, flavor it with the minced oregano and serve.