Rice casserole with broccoli and turkey

Ingredients for 2 servings:

• 1 broccoli
• 1 pack of basmati rice (express rice)
• 1 large tomato(s), diced
• 200 g turkey thigh(s), boneless, smoked
• 100 g grated cheese (e.g. oven cheese with cheddar and mozzarella)
• 2 eggs
• 200 ml milk
• 100 g light cream
• Herb(s) for scattering (garden herbs)
• possibly salt
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

good use of leftovers

Clean the broccoli and cut into florets. Cook in salted water for about 5 minutes until al dente. Drain. Meanwhile, heat the instant rice in the microwave for 2 minutes according to the package instructions; this makes it easier to handle. Dice the tomato and the turkey. Mix everything with about 50g of cheese in a greased casserole dish. Whisk together the milk, crème légère, and eggs. Season with the herbs and salt, if desired, and spread over the rice mixture. Sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-25 minutes. Tips: If you have any leftover corn or mushrooms, you can mix them in as well. You can also replace the turkey thigh with cooked ham.