This hearty, warm Turkey and Wild Rice Casserole takes no time at all

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Hello everyone!!! It has been a while. And while today is a Monday that feels particularly Monday-ey, Oprah was on TV last night preaching about how a new! day! is on the horizon and it inspired me to get on here and share a yummy casserole with you. 

I made this last night while watching the Golden Globes, which are like the Oscars but also give awards to TV shows and are usually much boozier and looser and fun. Most importantly, they feature a lot of celebrity, and if you know one thing about me, it is that I get very invested in celebrity culture. Shows like these make me giddy. And especially this one, which was all about female solidarity in the face of the recent #metoo movement. I yelled "YAYYYY" at the TV in an empty living room when Lady Bird won an award. (Have you seen Lady Bird yet?! Please go see Lady Bird ASAP.)  It was an empowering evening.

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Now, the food. This casserole recipe is a dish that comes together really fast, something warm and cozy you can make on a Sunday in your pajamas or for dinner during the week. It'd be great for all of you who were frozen ice pops during the recent run of 50-degree temps.

It's inspired by a Molly Yeh hot dish recipe, though I changed just about everything except the crucial spice mixture, something called Ras El Hanout that you make by combining a bunch of spices in your pantry. It's a process that I always put off, but it's actually very therapeutic and fragrant and lovely once you're doing it. It helps if Viola Davis is presenting as you measure and mix, encouraging your every move with her queenly vibes. 

 

Turkey and Wild Rice Casserole

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¾ cup wild rice, rinsed and drained
2 cups water
Salt
5 tablespoons olive oil
1 large onion, finely chopped
4 large carrots, cut into ½-inch pieces
Black pepper
4 teaspoons Ras el Hanout 
1 pound ground turkey (or beef)
¼ cup flour
1 (13.5-ounce) can full-fat coconut milk
1 ⅓ cups beef broth
⅓ cup dried cherries, cut into ½-inch pieces
1/2 cup bread crumbs
2 tablespoons dried parsley

Preheat the oven to 375 degrees. 

In a saucepan, combine the wild rice, water and a large pinch of salt and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 30 minutes. 

In a Dutch oven (or, if you don't have one, an oven-safe pot or saucepan), heat 4 tablespoons of the olive oil over medium-high heat. Add the onion, carrots, black pepper and salt to taste and cook for about 15 minutes, until veggies are soft. 

Make your ras el hanout, then add to the pot and stir. Add the turkey and cook, breaking up the meat, until it is browned. Add the flour and stir to combine. Add the coconut milk and cook, stirring, until thickened. Add the broth and let it simmer for about 10 minutes until thick. Add the cherries. Simmer for another 10 minutes or so. It should be like a thick stew at this point.

If not using a Dutch oven, pour the mixture into a 9- by -13-inch baking dish. Sprinkle bread crumbs and parsley on top, and bake for 35 minutes. Remove from oven - it will be bubbly! - and serve.