Savory Rice Casserole with Turkey and Celery

5
Average: 5 (6 votes)
(6 votes)
Savory Rice Casserole with Turkey and Celery
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
566
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie566 cal.(27 %)
Protein37 g(38 %)
Fat24 g(21 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E1.8 mg(15 %)
Vitamin K7.1 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin18.5 mg(154 %)
Vitamin B₆0.6 mg(43 %)
Folate33 μg(11 %)
Pantothenic acid1.4 mg(23 %)
Biotin16.3 μg(36 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C3 mg(3 %)
Potassium541 mg(14 %)
Calcium324 mg(32 %)
Magnesium57 mg(19 %)
Iron2.5 mg(17 %)
Iodine8 μg(4 %)
Zinc4.2 mg(53 %)
Saturated fatty acids14.2 g
Uric acid189 mg
Cholesterol149 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
9 ozs Long grain rice
10 ozs Celery
14 ozs turkey breasts
3 Tbsps butter
salt
freshly ground peppers
1 Tbsp thyme
1 finely chopped onion
3 ozs Vegetable broth
1 Tbsp lemon juice
9 ozs Whipped cream
1 egg
4 ozs freshly grated Gouda
thyme (to sprinkle)
How healthy are the main ingredients?
Long grain riceGoudaCeleryWhipped creamthymesalt

Preparation steps

1.

Rinse the rice in a sieve under cold running water, transfer to a saucepan with twice the amount of salted water, bring to a boil, cover and simmer for about 25 minutes over very low heat. Preheat the oven to 400°F. 

2.

Rinse the celery, trim and cut the stalks into approximately 1/3 inch wide, oblique strips. Finely chop the leaves and set aside. Cut the turkey into pieces, season with salt and pepper and sauté in 1 tablespoon butter for around 4 minutes, stirring. Remove from the heat. 

3.

Add the remaining butter to the pan and sweat the onion until translucent. Add celery and cook for 2-3 minutes. Season with salt and pepper and stir in the chopped celery leaves and thyme.

4.

Mix the celery mixture with the turkey and cooked rice, stir in the broth and lemon juice then transfer to a greased baking dish. Whisk the cream with the egg and half of the cheese and pour over the casserole. Sprinkle with the remaining cheese and bake for about 25 minutes, until golden brown. Serve sprinkled with thyme.