Vegetable Casserole with Turkey and Rice
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 51,546 kcal | (2,455 %) | ||
| Protein | 0.5 g | (1 %) | ||
| Fat | 20.9 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- Ingredients
- 450 grams Frozen spinach
- 300 grams Brown rice
- salt
- 500 grams button Mushroom
- 3 garlic cloves
- 600 grams Turkey cutlets
- 4 Tbsps vegetable oil
- 5-6 tablespoons Chili sauce
- 2-3 tablespoons soy sauce
- 1 about the size of walnut ginger
- 1-2 teaspoons Chinese 5 spice powder
- Fat (for the pan)
- 100 grams toasted Shelled peanut
- 3 eggs
- 1 bunch scallions
Preparation steps
Thaw spinach and drain well. Cook rice according to package instructions in salted water until al dente. Rinse in a colander and drain well.
Clean mushrooms. Peel garlic and chop finely. Cut turkey cutlets into wide strips. Heat two tablespoons of oil in a pan and brown meat on all sides, season with salt and remove from the pan.
Heat remaining oil in pan and saute mushrooms and garlic for 5 minutes. Peel and finely grate ginger. Mix with turkey strips and spinach and season with salt, 4 tablespoons of chili sauce, soy sauce, and Chinese 5-spice.
Spread turkey with vegetables in a greased casserole pan. Mix rice with peanuts and beaten egg, season with salt and remaining chili sauce and spread on top. Bake in preheated oven on the lowest rack at 200°C (approximately 400°F) for about 30 minutes. Rinse scallions and cut into rings. Sprinkle casserole with scallions and serve.
