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Crispy Rice And Turkey Casserole

Crispy Rice And Turkey Casserole


  • 1 cup brown basmati rice
  • 2½ cups water
  • ½ tsp himalayan or fine sea salt
  • ½ tsp freshly cracked black pepper
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 egg, beaten
  • 1 red apple, peel on, diced
  • 250g acorn squash, cut into bite size pieces (about half a large squash)
  • 200g rapini, stems removed (about half a bunch)
  • 125g reduced fat mozzarella, grated