Family Rice, Leek and Turkey Bake with Crispy Potato Sesame Topping

Instructions

1. 1

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

2. 2

   Place the long-grain rice, water, and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the rice is tender. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

3. 3

   While the rice cooks, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it up, until no longer pink.

4. 4

   Add the leeks, garlic, and red bell pepper to the turkey. Cook for 5 minutes, stirring, until the leeks are tender. Stir in the fresh spinach and cook 1 to 2 minutes more until wilted.

5. 5

   Add the crushed tomato, chicken broth, sweet paprika, dried thyme, black pepper, and the remaining 1 teaspoon salt. Cook over medium heat for 5 minutes so the filling thickens slightly.

6. 6

   Remove the skillet from the heat and mix in the plain yogurt, 70 g of the grated cheese, and the cooked rice. Taste and adjust the salt if needed.

7. 7

   Transfer the mixture to the prepared baking dish and spread it into an even layer.

8. 8

   In a bowl, combine the grated potatoes with the remaining tablespoon of olive oil, sesame seeds, melted butter, and the remaining 30 g grated cheese. Scatter this mixture over the bake, covering the surface without pressing too firmly.

9. 9

   Bake for 30 minutes at 200 °C / 400 °F. Then, if you want more color, raise the temperature to 220 °C / 425 °F and bake 5 additional minutes, until the potato topping is golden and crisp.

10. 10

    Let the bake rest for 10 minutes before serving so it sets and slices more neatly.