Moussaka beef rice pilaf
Recipe video above. This is an utterly delicious and easy way to turn a packet of beef mince into a cosy, satisfying one-pot dinner. Channeling Greek Moussaka flavours (but a fraction of the work!), this has soft juicy eggplant pieces and beef cooked in a red wine tomato broth that's heavy on th
Foto: RecipeTin Eats
Ingredients
- 2 tbsp olive oil
- 4 g arlic cloves (, finely minced)
- 1 onion (, diced)
- 500 g / 1 lb beef mince / ground beef ((or lamb) - Note 1)
- 1/2 tsp cooking salt / kosher salt ((for the beef))
- 1 1/2 tbsp dried oregano
- 2 tbsp tomato paste
- 300 g / 10oz eggplant ((~ 20cm/8" long), cut into 1.5cm / 3/5" cubes)
- 1/3 cup pinot noir (or other dry red wine (optional))
- 1 cup basmati rice (, uncooked (Note 2))
- 400 g / 14 oz can chickpeas (, drained (or other beans of choice))
- 400 g / 14 oz can crushed tomato
- 1 1/2 cups chicken stock/broth (, low sodium)
- 1 1/4 tsp cooking salt / kosher salt ((for broth))
- 1/2 tsp black pepper
- 1 tbsp parsley (, finely chopped (optional))
- Extra virgin olive oil (, for drizzling)
- Dollop of Greek yogurt (optional (not pictured but goes really well!))
Steps
-
⚠️ Eggplant cube size - Make sure they're no larger than 1.5 cm / 1/2" max, else they may not cook through properly!
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Cook beef - Heat the oil on a large pot over high heat. Add the onion and garlic, cook for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the 1/2 tsp salt and oregano. Cook for 1 minute. Add the tomato paste and cook for 1 minute (don't shortcut this step - Note 3).
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Deglaze - Add the eggplant and the cubes are coated in the red beef juices. Add the wine, bring it to a simmer, stir (scrape the base of the pot) then let it mostly evaporate.
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Broth - Add the rice and stir to coat. Add remaining ingredients, stir, bring to a simmer. Give it one last stir then once there are gentle bubbles all across the surface (not just around the edge), put the lid on and turn the heat down to medium low (or low, if using a strong stove).
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Steam rice - Cook for 20 minutes, no peeking, no stirring! The liquid will be absorbed by the stage though there will be a layer of tomato on the surface (peek quickly!).
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Rest - Remove the pot from the stove and rest for 10 minutes (lid still on) - residual liquid will be absorbed and the rice will finish cooking.
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Eat! Toss the rice - it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tbsp | - | - |
| arlic cloves | 4 g | - | - |
| onion | 1 | - | - |
| / 1 lb beef mince / ground beef | 500 g | - | - |
| cooking salt / kosher salt | 0.5 tsp | - | - |
| dried oregano | 0.5 tbsp | - | - |
| tomato paste | 2 tbsp | Rp 12.000/kg | Rp 360 |
| / 10oz eggplant | 300 g | - | - |
| pinot noir | 0.3333333333333333 cup | - | - |
| basmati rice | 1 cup | - | - |
| / 14 oz can chickpeas | 400 g | Rp 12.000/kg | Rp 4.800 |
| / 14 oz can crushed tomato | 400 g | Rp 12.000/kg | Rp 4.800 |
| chicken stock/broth | 0.5 cups | - | - |
| cooking salt / kosher salt | 0.25 tsp | - | - |
| black pepper | 0.5 tsp | - | - |
| parsley | 1 tbsp | - | - |
| Extra virgin olive oil | - | - | - |
| Dollop of Greek yogurt | - | - | - |
*Estimated market prices, may vary by region
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