Stir together the uncooked rice, water, and salt in a saucepan over medium-high heat and bring to a boil.
Cover the pan and reduce the heat to low. Simmer over low heat, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit for 15 minutes, making sure to not remove the lid.
MAKE THE TURKEY FILLING:
Heat the olive oil in a large wok or pan over medium-high heat.
Add the ground turkey, onion, and mushrooms to the pan and cook, stirring often, for about 10 minutes.
Stir in the soy sauce and black pepper and cook, stirring often, until most of the liquid has evaporated, about 8 more minutes.
Take the pan off the heat and set aside.
MAKE THE BECHAMEL SAUCE:
Melt the butter in a small saucepan over medium heat.
When the butter has melted stir in the flour and cook while stirring for about 1 minute.
Slowly whisk in the milk then cook, stirring often, until thickened, about 8 minutes.
Take the pan off the heat and stir in the 1/4 tsp salt and 1/8 tsp pepper then set aside.
ASSEMBLING AND BAKING:
Preheat the oven to 475°F.
Lightly oil the bottom of an 8x8-inch (2 quart) casserole dish.
Spead the rice in the baking dish in an even layer then spread the meat mixture evenly over the rice. Next pour the white sauce evenly over the meat mixture then sprinkle on the mozzarella and finally sprinkle on the Parmesan.
Bake, uncovered, in the preheated oven for about 25 minutes or until the top is browned.
Take out of the oven and allow to rest for about 10 minutes before serving.
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