Cook long grain and wild rice according to package directions.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion and saute until tender.
Add the minced garlic and pine nuts. Cook until the garlic is fragrant, about 30 seconds to one minute.
Add the cooked rice to the pan with the onions. Stir in the sage and thyme. Set aside and allow the rice to cool.
Lay the turkey breast out on a cutting board. Starting from the thick end, slice through the turkey breast lengthwise, but do not cut all the way through. Lay the turkey breast out flat. Cover with waxed paper. Flatten the turkey breast with a meat mallet until it is about ½ inch thick. Season the inside of the turkey breast with salt and pepper.
Spoon the rice down the center of the turkey breast. Be sure to keep a 1-inch margin at the top an bottom to prevent the stuffing from oozing out the bottom when it’s rolled up.
Cut a few lengths of cooking twine long enough to tie around the rolled and stuffed turkey breast. Fold one of the long sides of turkey breast over the rice. Fold the other side over the first.
Slide the kitchen twine pieces under the turkey breast. Place them about 1-inch apart. Tie the ends securely to hold the turkey breast together. Tuck any loose ends under the twine.
Brush the outside of the turkey breast with olive oil. Season with salt and pepper.
Preheat the oven to 375 degrees. Roast the turkey breast until a meat thermometer inserted in the meat near the center reads 165 degrees. Allow the turkey breast to rest for 15 minutes before cutting. Cut the stuffed turkey breast into medallions and serve