SICILIAN RICE BALL CASSEROLE

By michellecresta

This casserole takes one of my favorite appetizers (arancini) and turns it into a weeknight meal. Freezes well, great for potlucks and family friendly!
I recommend either using the 93% lean turkey, I found the 99% lean turkey was too dry and the points remain the same.

NUTRITION INFORMATION Yield: 8 servings, Serving Size: 1 slice (1/8th)
Amount Per Serving: Calories: 373 Total Fat: 10g Saturated Fat: 4g Cholesterol: 61mg Sodium: 629mg Carbohydrates: 47g Fiber: 2g Sugar: 1g Protein: 21g

Ingredients

• 2 cups uncooked long grain rice (michelle uses 2 bags of cooked brown rice)
• 1 3/4 teaspoons kosher salt
• 1 (2.5 oz) sweet Italian sausage link, casing removed (Michelle nixes this otherwise uses ground up Nature's Promise kale & fontina chicken sausage).
• 10 oz (.65 lbs) 93% lean ground turkey (michelle uses grass fed beef and/or lean ground turkey)
• 1/4 cup onion, minced
• black pepper
• 5 oz frozen peas
• 2 cups homemade tomato sauce (michelle uses homemade Spicy Arrabiata sauce)
• 1 large egg, 1 egg white
• 1/2 cup pecorino romano (or parmesan)
• cooking spray
• 4 tbsp seasoned breadcrumbs, divided
• 1 1/4 cup shredded part skim mozzarella
• fresh parsley or basil, if desired

Details

Adapted from skinnytaste.com

Preparation

Step 1

Cook rice with 1 teaspoon kosher salt according to package directions. Set aside to cool.
Meanwhile, saute sausage meat (Michelle uses precooked chicken/kale sausage so adds this after turkey and ground beef cooked); cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. (Michelle sautes onion then browns ground beef / turkey then adds the ground Nature promise sausage that is precooked).
Season with 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on low, covered, about 20 minutes.
Preheat oven to 400°F.
In a large bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mix well. Rice should be a bit sticky.
Spray a 9 x 13 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer. Fill with the meat and peas.
Top with 3/4 cup mozzarella cheese.
Cover with remaining rice and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.
Cover with foil and bake 30 minutes, until hot. Garnish with parsley or basil if desired, cut into 8 pieces and serve.