Hope everyone had a great weekend and enjoyed some spring fever – but not the real kind you sometimes get with the weather change. Today was very Monday for me: wake up, go to work, pick up kids, come home, have dinner, write blog, go to bed. Luckily it was not my night to make dinner or else we would have resorted to grilled cheese. Tony modified a Food Network chicken and rice casserole and was rightfully packing himself on the back afterwards.
The cheese department carried different kinds of Havarti and we picked the garlic; I would go for a flavored variety if you can. The mixture will seem soupy when you put it in the oven, but the rice will absorb the liquid. I was so tired by the time we ate, that I arranged a plate for a photo shoot and then ate it and never took the picture.
Turkey ‘n’ Rice
2 T butter
2 crushed cloves garlic
4 sliced scallions
3-4 C broccoli florets
1 lb sliced organic turkey cutlets
1 C medium-grain rice
1 can stewed tomatoes
1 t sea salt
Ground black pepper
2 C low-sodium chicken broth
1/4 C sour cream
8 oz diced Havarti cheese
1/4 C grated parmesan cheese
Preheat oven to 425. Melt butter in a large ovenproof pan over medium heat. Add the garlic and the whites of the scallions and cook, stirring occasionally, about 2 minutes. Add the broccoli, turkey, rice, tomatoes, salt, and pepper to taste; stir to combine.
Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the Havarti and parmesan. Cover tightly with a lid or foil. Transfer to the oven and bake 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining Havarti and parmesan, then broil about 2 minutes until golden. Sprinkle with the scallion greens.
