Baked Turkey and Basmati Rice Casserole

1Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little vegetable oil.

2In a large bowl, combine ground turkey (1 lb), panko breadcrumbs (½ cup), egg (1 large), fish sauce (2 tablespoons), soy sauce (1 tablespoon), brown sugar (2 teaspoons), garlic (2 cloves), ginger, lemongrass, green onions (2), cilantro, basil, white pepper, and salt (½ teaspoon). Mix until just combined—do not overwork.

3With damp hands, shape the turkey mixture into 1-inch meatballs (about 20-24). Set aside.

4Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the turkey meatballs in batches, turning to brown all sides (about 2-3 minutes per batch). They do not need to be cooked through. Transfer browned meatballs to a plate.

5Spread rinsed basmati rice (1½ cups) evenly in the prepared casserole dish. Scatter sliced red bell pepper (1) and frozen peas (½ cup) over the rice.

6In a medium bowl, whisk together chicken broth, coconut milk, and lime juice (1 tablespoon). Stir in chili flakes if using. Pour the mixture evenly over the rice and vegetables.

7Nestle the browned turkey meatballs into the rice mixture, spacing them evenly.

8Cover the dish tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10-15 minutes, or until the rice is tender and most of the liquid is absorbed.

9Let the casserole rest for 10 minutes before serving. Garnish with extra cilantro and lime wedges.