Family Baked Rice with Turkey, Fennel, Carrot and Golden Oat Ricotta Topping

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

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   2. Cook the rice in a saucepan with 500 ml (2 cups) of the broth until tender and the liquid is absorbed, about 15 minutes. Set aside.

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   3. While the rice cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, fennel, and carrot, and cook for 6 to 8 minutes until softened.

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   4. Add the garlic, dried thyme, and sweet paprika. Cook 1 minute more, stirring, until fragrant.

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   5. Add the ground turkey, salt, and black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is no longer pink.

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   6. In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk and the remaining 250 ml (1 cup) broth, whisking to avoid lumps. Cook for 3 to 4 minutes until smooth and lightly thickened.

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   7. Stir the sauce into the turkey and vegetable mixture. Add the cooked rice, lemon zest, half of the mozzarella, and half of the parsley. Mix well and adjust salt if needed.

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   8. Transfer the mixture to the baking dish and level the top.

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   9. In a bowl, combine the ricotta with the rolled oats, the remaining tablespoon of olive oil, and the rest of the parsley. Spoon this mixture across the top of the bake. Sprinkle with the remaining mozzarella.

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    10. Bake at 200 °C / 400 °F for 25 minutes, or until the topping is golden and the filling is bubbling around the edges.

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    11. Let rest for 5 minutes before serving so the bake can set and be easier to portion.