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This looks like a lot of work, but I made it tonight and it really wasn't that hard to make. It is really really yummy. My hubby loved it.

Hearty Taco Casserole

2/3 cup uncooked brown rice
1-1/3 cups plus 4 to 5 tablespoons water, divided
3/4 cup unbleached all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
2 Tbsp cold butter (I used Smart Balance Light)
FILLING:
1 lb lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 cup water
1 envelope taco seasoning
4 egg whites
1/4 cup minced fresh cilantro
salsa
soy sour cream

Preheat oven to 400.

In a small saucepan, bring rice and 1-1/3 cups water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.

Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until brumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in x 8-in rectangle. Press into a 13-in x 9=in x 2-in baking dish coated with nonstick cooking spray. Bake for 13-15 minutes, or until very lightly browned.

For filling, in a large nonstick skillet, cook the turkey, onion, green pepper and garlic over medium heat until meat is no longer pink. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in egg whites and cilantro. Spread over crust.

Cover and bake for 15-17 minutes or until filling is set. Cut into squares. Top with salsa and soy sour cream.

Makes 8 servings.

Adapted from Light & Tasty Magazine.

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