Servings: 6-8 Prep Time: 30 Minutes Cooking Time: 35-45 Minutes
rosemary – 1+1/2 tsp. dried
cumin – 1 tsp. dried
pepper, black (or white) – 1/2 tsp.
rice, brown – 3 C. cooked (or white if desired)
egg whites – 5, divided 2 + 3
turkey, ground – 2 lbs.
mushrooms, chopped – 1 C.
tomatoes, chopped – 3 med. fresh w/ juice (or 1 can, 12 oz. w/juice)
cheddar cheese, sharp – 1 pkg. (2 C.) shredded
milk, half & half – 1/2 C.
Cook some rice to make 3 cups, let cool.
In a small bowl mix the spices together.
In a large bowl place the ground turkey, mushrooms, tomatoes, 3 egg whites & half the herb mix,
mixing all together w/large spoon or hands. I will be thick now, thinner later. (save for later step)
In a medium sized bowl mix the cooled rice, 2 egg whites & the remaining herb mix.
In a shallow microwave safe dish, press the rice mix to form a pie shell shape.
Cook in microwave for 4 - 6 min. or till eggs are set but not hard.
Remove from micro. to cool.
In a sauce pan pour in the half and half, heating on low till just warm.
Slowly add cheese to milk, stirring often, till cheese is just melted.
Remove from heat and let cool a bit.
Pour over turkey mixture and stir till nicely distributed but not too much or turkey will become mushy.
Pour turkey mixture into egg/rice pie crust.
Cook in micro. for 20 – 30 min. or until center of filling is firmly set.
If you would like to bake it in a conventional oven: Heat oven to 350 degrees F. Bake 35-45 minutes. or until filling is set.