Moussaka beef rice pilaf
User Reviews
4.5
-
Servings
5
-
Calories
458 kcal
-
Course
Main Course
Moussaka beef rice pilaf
Description
Moussaka beef rice pilaf brings together ground beef cooked with garlic, onion, and oregano, enriched with tomato paste and simmered alongside diced eggplant. Incorporating red wine introduces complexity, while basmati rice absorbs the flavorful juices along with chickpeas and crushed tomatoes during a gentle steaming process. This results in tender, well-infused grains surrounded by savory beef and soft eggplant pieces.
The dish balances the earthiness of eggplant with the acidity from the tomato paste and crushed tomatoes, supported by aromatic herbs. Slow simmering without stirring ensures the rice cooks evenly while maintaining individual grains rather than becoming mushy. Adding wine helps layer flavor and tenderizes the eggplant further.
Served hot, this pilaf can be finished with fresh parsley and a drizzle of extra virgin olive oil for brightness. A dollop of Greek yogurt adds creaminess that complements the tomato and beef components. The recipe notes highlight flexibility in protein choice and recommend rinsing eggplant to reduce any bitterness if desired, while also providing guidance on rice varieties best suited for this technique. Leftovers keep well for several days and reheat with added moisture to retain texture.
Ingredients
- 2 tbsp olive oil
- 4 garlic finely minced, cloves
- 1 onion , diced
- 500g / 1 lb ground beef or lamb) - Note 1, beef mince
- 1/2 tsp kosher salt for the beef, or cooking salt
- 1 1/2 tbsp oregano dried
- 2 tbsp tomato paste
- 300g/ 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)
- 400g / 14 oz chickpeas drained (or other beans of choice, canned
- 400g / 14 oz crushed tomato canned
- 1 1/2 cups chicken stock low sodium, or broth
- 1 1/4 tsp kosher salt for broth, or cooking salt
- 1/2 tsp black pepper
To serve:
- 1 tbsp parsley , finely chopped (optional)
- extra virgin olive oil , for drizzling
- Greek yogurt optional (not pictured but goes really well!, dollop
Instructions
- ⚠️ Eggplant cube size - Make sure they're no larger than 1.5 cm / 1/2" max, else they may not cook through properly!
- 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).
- 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.
- 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).
- 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!).
- 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.
- Eat! Toss the rice - it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!
Notes
- Use finely diced eggplant pieces no larger than 1.5cm to ensure thorough cooking.
- Salting eggplant cubes and draining can reduce bitterness if preferred.
- Basmati rice is recommended for its fragrance and texture; avoid jasmine or short grain rice for this dish.
- Cooking the tomato paste before adding liquids enhances the flavor and reduces sourness.
- Leftovers keep well up to 3 days; add a splash of water when reheating to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458cal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 986mg | 41% |
| Potassium | 1039mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
