In a medium-size saucepan cook rice in 2 cups lightly salted water until cooked, about 15-20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions, bay leaf, and rosemary leaves (discard the twig). Sauté until the onions are translucent for about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in turkey and mushrooms and cook for 10 minutes. Discard bay leaf. Add wine and cooked and drained rice to the skillet and parsley. Season with salt and pepper to taste.
In a small bowl, mix together the cheeses. Put half of the rice mixture in a greased casserole dish. Sprinkle with 1 cup mixed cheese. Layer with the other half of the rice mixture. Top with the remaining cheese.
Bake in 350 degrees Fahrenheit preheated oven for 20 minutes. Enjoy.
Substitute turkey with any leftover cooked meat you have on hands such as ham, chicken, lamb, pork, or sausage.
Use barley instead of rice for a better texture and more nutrients.
Garnish with sliced tomatoes or halved cherry tomatoes, if desired.
Remember to let it rest for at least 10 minutes before serving.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products.