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🍽️ Savory Rice Casserole with Turkey and Celery

788 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• 300 g celery stalks
• 400 g turkey breast fillet
• 3 tbsp butter
• salt
• pepper (from the mill)
• 1 tbsp thyme
• 1 finely chopped onion
• 80 ml vegetable broth
• 1 tbsp lemon juice
• 300 ml whipping cream (at least 30% fat content)
• 1 egg
• 125 g freshly grated Gouda
• thyme (for sprinkling)

Instructions

1. 1. Rinse the rice thoroughly in a sieve under running water.
2. 2. Place the rice in a pot with double the amount of salted water.
3. 3. Bring the water to a boil.
4. 4. Let the rice steam covered on very low heat for about 25 minutes.
5. 5. Preheat the oven to 200 degrees Celsius with top and bottom heat.
6. 6. Wash the celery stalks and remove any tough strings.
7. 7. Cut the celery into strips about 1 cm wide at an angle.
8. 8. Finely chop the fresh celery greens and set them aside.
9. 9. Cut the turkey meat into bite-sized pieces.
10. 10. Season the meat with salt and pepper.
11. 11. Fry the meat in 1 tablespoon of hot butter for about 4 minutes on all sides.
12. 12. Remove the fried meat from the pan and set it aside.
13. 13. Add the remaining butter to the same pan.
14. 14. Add the onions to the pan and sauté until translucent.
15. 15. Add the cut celery strips and simmer for a few minutes.
16. 16. Season the mixture with salt and pepper.
17. 17. Stir in the chopped celery leaves and thyme.
18. 18. Mix the celery with the turkey meat and the cooked rice.
19. 19. Stir the broth and lemon juice into the mixture.
20. 20. Transfer everything into a greased baking dish.
21. 21. Whisk the cream with the egg and half of the cheese.
22. 22. Pour the cream-egg mixture over the casserole.
23. 23. Sprinkle the remaining cheese on top.
24. 24. Bake the casserole in the preheated oven for about 25 minutes.
25. 25. Sprinkle the finished casserole with thyme and serve.

Nutrition per serving

• kcal: 788
• Protein: 40 g · Fett/Fat: 46 g · Carbs: 54 g