Vegetable Casserole with Turkey and Rice

Ingredients

• 450 g frozen spinach
• 300 g whole grain rice
• Salt
• 500 g mushrooms
• 3 cloves garlic
• 600 g turkey cutlets
• 4 tbsp oil
• 5-6 tbsp chili sauce
• 2-3 tbsp soy sauce
• 1 walnut-sized piece ginger
• 1-2 tsp Chinese spice powder
• fat (for the dish pan)
• 100 g roasted peanuts
• 3 eggs
• 1 bunch spring onions

Instructions

1. 1.

   Thaw spinach in a colander or microwave and drain. Cook rice according to package instructions in salted water until al dente. Transfer to a colander, rinse briefly with cold water, and drain.

2. 2.

   Clean mushrooms. Peel and finely chop garlic. Slice turkey cutlets into wide strips. Heat two tablespoons of oil in a pan and brown the meat, seasoning with salt. Remove the turkey from the pan.

3. 3.

   Heat remaining oil. Add mushrooms and garlic to the pan and sauté for five minutes. Grate ginger finely. Mix with turkey strips and spinach, then season with salt, 4 tbsp chili sauce, soy sauce, and Chinese spice powder.

4. 4.

   Transfer to a greased casserole dish, mix rice, peanuts, beaten egg, iodized salt, and remaining chili sauce, then layer over the vegetable-meat mixture. Bake in a preheated oven on the lowest rack at 200°C for about 30 minutes. Clean spring onions, wash, slice into rings, and scatter over the casserole before serving.