Family Creamy Rice Bake with Turkey, Leeks, Roasted Carrots, and Crispy Oat Cheese Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon sweet paprika, 1/2 teaspoon dried thyme, and a pinch of salt and pepper. Spread on a tray and roast for 20 minutes, until tender with browned edges.

2. 2

   While the carrots roast, melt 1 tablespoon butter in a large pot over medium heat. Add the leek and yellow onion and cook for 5 to 6 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the ground turkey to the pot along with 1/2 teaspoon salt, the remaining sweet paprika, and some black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.

4. 4

   Add the short-grain rice and stir for 1 minute so it gets well coated. Sprinkle in the all-purpose flour and cook 1 minute more, stirring constantly.

5. 5

   Gradually pour in the chicken broth and whole milk, stirring to avoid lumps. Add the Dijon mustard and the remaining dried thyme. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the mixture thickens slightly and the rice is partially cooked.

6. 6

   Remove from the heat and fold in the roasted carrots, 100 g / 3 1/2 oz of the shredded cheddar cheese, and half of the fresh parsley. Taste and adjust with the remaining salt and black pepper if needed.

7. 7

   Transfer the mixture to a baking dish about 23 x 33 cm / 9 x 13 inches. In a bowl, combine the rolled oats, remaining shredded cheddar cheese, 1 1/2 tablespoons melted butter, and the remaining fresh parsley. Scatter this topping over the casserole.

8. 8

   Lower the oven temperature to 190 °C / 375 °F. Bake the casserole for 25 to 30 minutes, until the rice is tender, the filling is bubbling at the edges, and the oat and cheese topping is golden and crisp.

9. 9

   Let it rest for 8 minutes before serving so it sets slightly and portions more neatly.