Yeah, yeah, yeah, I know it’s Wednesday when I’m posting this “make ahead Monday” dish. To be honest, I’ve been so busy playing catch up that we’ve been ordering delivery from our favorite kabob place more than I’ve been cooking. But better late than never, right? I’m going to keep this post short and sweet because I am exhausted and still have a to-do list longer than I care to think about.
I’ve been planning to make this casserole for a few weeks now, but I finally got around to doing it the other day. I wanted to make some kind of baked rice casserole, for a while, but my husband who says he hates rice (lie) has been adamant that I don’t. Well, I thought if I make a rice dish that he likes otherwise into a casserole maybe he wouldn’t mind (I also didn’t tell him what I was making ahead of time so he wouldn’t be able to protest.) I would call this casserole a success, not because my husband didn’t protest to eating a rice casserole (which he didn’t) but because “C” also ate it! Well, “C” ate all of the pieces of turkey out of his portion. This was a big deal because “C” doesn’t eat anything. His diet is fruit, chips, cereal, french fries and occasionally bread. Maybe we’ve made a bit of a break through in my deciding to no longer be a short order cook because last night, everyone ate the same meal. Maybe.
1 green bell pepper, diced
1 stalk of celery, diced
1 onion, diced
2 cups cooked, diced turkey breast
1 cup diced cooked sausage (andoulle is best, but it was unavailable, so I used a beef kielbasa)
1 can diced tomatoes with roasted garlic
3 cups white rice
6 cups low sodium chicken stock
3 table spoons tomato paste
2 tablespoons Zatarains seasoning
Preheat the oven to 350 degrees
Combine the first seven ingredients in a large casserole dish. Mix the stock, tomato paste, and zatarains. Pour over the rice mixture and bake, covered for 45 minutes, or until the rice is tender. Allow the casserole to cool 10 minutes before serving.
Filed under: Main Course, Pasta & Rice, Sides | Tags: Cheese, Garlic, Peppers, Rice, Spinach, Vegetaran
I recently joined French Fridays with Dorie. If you haven’t heard of it, it’s a group of bloggers that all make a selected recipe out of Around My French Table, by Dorie Greenspan and post said recipe every Friday. If you want to join, just click here
My copy arrived last friday and I was beyond excited. I’ve already read it cover-to-cover (does it make me strange that I read every new cook book like a novel?) Not only does she have so many great recipes that are both classic and inventive, she also tells a story with each one. This has become one of my favorite cook books-second only to my Grandmother’s cook book.
This dish is everything it’s title promises. It is creamy, cheesy, garlicky goodness. Oh and the spinach adds a nice earthiness to it as well. I used red spinach, as that was what I had on hand. I will continue to use this as more of a method than a recipe, and a great way to spice up left overs, adding whatever is in the ‘fridge. As you can see, I took Dorie’s suggestion and stuffed peppers with the rice. We enjoyed this for lunch with some sautéed shrimp. “M” choose to have the red pepper, because that’s her favorite color. “C” choose the yellow, because that’s his favorite color (as “M” dictated it to be a few months ago.)
I can’t wait to make next friday’s recipe, stay tuned for that post!
*Per the rules for FFWD, recipes are not posted, just pictures. You must buy the book for the recipe, but believe me, you won’t be disappointed!