One-Pot Moussaka Beef Rice Pilaf
, Serves 5
A one-pot cross between moussaka and risotto: beef, eggplant and basmati steamed in a garlicky red-wine tomato broth.
| 2 tbsp olive oil | Sauté onion & garlic 2 min | Brown beef until no red | Add salt & oregano, cook 1 min | Add tomato paste, cook 1 min | Stir in eggplant to coat | Add wine, reduce until mostly gone | Stir in rice to coat | Add remaining; bring to simmer | Cover, low heat, steam 20 min | Rest covered off heat, 10 min | Toss, top with parsley, oil, yogurt |
| 4 garlic cloves, finely minced | |||||||||||
| 1 onion, diced | |||||||||||
| 500 g beef mince (or lamb) | |||||||||||
| 1/2 tsp salt (for the beef) | |||||||||||
| 1 1/2 tbsp dried oregano | |||||||||||
| 2 tbsp tomato paste | |||||||||||
| 300 g eggplant, cut in 1.5 cm cubes | |||||||||||
| 80 ml dry red wine (optional) | |||||||||||
| 200 g basmati rice, uncooked | |||||||||||
| 400 g can chickpeas, drained | |||||||||||
| 400 g can crushed tomato | |||||||||||
| 360 ml low-sodium chicken stock | |||||||||||
| 1 1/4 tsp salt (for the broth) | |||||||||||
| 1/2 tsp black pepper | |||||||||||
| 1 tbsp parsley, finely chopped (optional, to serve) | |||||||||||
| extra virgin olive oil, for drizzling (to serve) | |||||||||||
| Greek yogurt, a dollop (optional, to serve) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.