Seasonings make the difference and in most recipes I find that there is just not enough. I created this so I could tell I had put some seasonings in it! The rosemary is savory and the cumin brings in a bit of spice which goes nice with the tomatoes. I like the juice of the tomatoes in it too. Keeps it from being dry.
Cook some rice to make 3 cups, let cool.
In a small bowl mix the spices together.
In a large bowl place the ground turkey, mushrooms, tomatoes, 3 egg whites and half the herb mix, mixing all together with large spoon or hands. I will be thick now, thinner later (save for later step).
In a medium sized bowl mix the cooled rice, 2 egg whites and the remaining herb mix.
In a shallow microwave safe dish, press the rice mix to form a pie shell shape.
Cook in microwave for 4 - 6 min. or till eggs are set but not hard. Remove from microwave to cool.
In a sauce pan pour in the half and half, heating on low till just warm. Slowly add cheese to milk, stirring often, till cheese is just melted. Remove from heat and let cool a bit.
Pour over turkey mixture and stir till nicely distributed but not too much or turkey will become mushy. Pour turkey mixture into egg/rice pie crust.
Cook in microwave for 20- 30 min. or until center of filling is firmly set.
If you would like to bake it in a conventional oven: Heat oven to 350 degrees F. Bake 35-45 minutes or until filling is set.
By Tracy_Marie from Los Angeles, CA
