Light turkey bobotie with yellow rice and raisins

Ingredients

For 1 serving

• Ground turkey130 g
• Onion60 g
• Curry powder1 teaspoon
• Turmeric1 teaspoon
• Dried apricots3
• Whole wheat bread0.5
• Eggs1
• Skim milk50 ml
• Bay leaves1 g
• Basmati rice50 g
• Raisins8 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. Heat a conventional oven to 180 °C. Soak the wholemeal bread in half the milk; chop the onion and dried apricots.
2. Heat the oil in a frying pan over medium heat and fry the onion with the curry powder and half the turmeric for 4 minutes, until soft. Add the turkey and cook for 5 minutes, breaking it up, until no longer pink.
3. Squeeze out the bread and add it to the turkey with the apricots and a pinch of salt; mix well and spread in a small ovenproof dish.
4. Beat the egg with the remaining milk and a pinch of salt, pour it over the meat and lay the bay leaf on top.
5. Bake for 30 minutes, until the topping is set and lightly golden.
6. Meanwhile rinse the basmati rice and cook it in salted boiling water with the remaining turmeric and the raisins for 10–12 minutes, until tender; drain. Serve with the bobotie, removing the bay leaf.