250gacorn squashcut into bite size pieces (about half a large squash)
200grapinistems removed (about half a bunch)
125greduced fat mozzarellagrated
Preheat oven to 375F.
Bring water and salt to a boil in a large saucepan over high heat. Add rice and bring back to the boil.
Lower heat, cover and cook for about 25-30 minutes, until rice is tender and all the water is absorbed. Set aside to cool, uncovered.
While the rice is cooking, place the squash in a steaming basket and cook over slightly salted simmering water until fork tender but still firm.
When your squash is cooked to your liking, transfer it to a bowl and place the rapini in the steaming basket (make sure there is still enough water). Cook the rapini for a minute or two, until it just starts to wilt. While rapini is cooking, prepare a large bowl with icy cold water. As soon as your rapini is done cooking, transfer it to this water bath to stop the cooking process and preserve its beautiful deep green color. Leave it in there for a minute or two, until really cold, then drain and pat dry with a clean dish towel. Chop coarsely and reserve.
In a large non stick pan coated with cooking spray, cook the turkey pieces over medium high heat until nice and golden brown on all sides. Reserve.
In that same pan, add the onion and celery and cook for a minute or two, until fragrant and vegetables start to color. Add that to to the rice, along with parsley, egg and black pepper. Mix well.
Coat a cast-iron skillet with a little bit of olive oil or cooking spray and heat over high heat until very hot. Add rice mixture and cook for 3-4 minutes to form a nice crust at the bottom.
While this is happening, randomly arrange turkey, squash, rapini and apples over the rice, alternating between ingredients.
Top with grated mozzarella and bake in the oven for 20-25 minutes, until cheese turns golden and starts to bubble.
Crispy Rice and Turkey Casserole https://thehealthyfoodie.com/crispy-cheesy-baked-rice-casserole/