Halal Turkey And Rice Bake Recipe

About this recipe

A hearty and comforting dinner featuring tender halal turkey, creamy mushroom sauce, and fluffy rice, baked to perfection with sweet peas for added flavor and texture.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 400 g Agapi Protein Greek Yogurt (Natural)
• 250 G Habit Cream Style Corn
• 80 g Knorr Vegetables Stock Cubes
• 500g to 700g Turkey

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Place 1 package of halal turkey wings in a crock pot and fill with enough water to cover. Cook on low for 6-8 hours until tender.
3. 3. Remove the turkey wings from the crock pot, shred the meat, and discard the bones.
4. 4. In a casserole dish, add 2 cups of uncooked rice.
5. 5. Pour 2 1/2 cups of vegetable stock over the rice.
6. 6. Add 1 cup of greek yogurt and 1 can of drained corn to the casserole dish. Stir to combine.
7. 7. Add the shredded turkey meat to the casserole dish and mix everything together evenly.
8. 8. Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes.
9. 9. Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.
10. 10. Remove from the oven and let the casserole rest for 5 minutes before serving.