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4.5 from 189 votes

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 the garlic and oregano, while the addition of rice turns this into a satisfying all-in-one dinner. I love how both the rice and eggplant soaks up all the beefy flavour of the tomatoey broth.Though not in Moussaka, I added a can of chickpeas for some texture contrast amongst all the soft rice/eggplant, plus it's a good-for-you low GI starch that will keep you feeling full for longer.

Servings: 5
Calories: 458 kcal
Course: Main Course

Ingredients

  • 2 tbsp olive oil
  • 4 garlic cloves , finely minced
  • 1 onion , diced
  • 500g / 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
  • 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 can chickpeas , drained (or other beans of choice)
  • 400g / 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
To serve:
  • 1 tbsp parsley , finely chopped (optional)
  • extra virgin olive oil , for drizzling
  • Dollop of Greek yogurt optional (not pictured but goes really well!)

Instructions

    Cup of Yum
  1. ⚠️ Eggplant cube size - Make sure they're no larger than 1.5 cm / 1/2" max, else they may not cook through properly!
  2. 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).
  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.
  4. 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).
  5. 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!).
  6. 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.
  7. Eat! Toss the rice - it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!

Notes

  • Protein options - Lamb works equally as well. Chicken, turkey and pork also work but won't taste as "Greek"! :)
  • Eggplant - I do not peel, I've never had problems with bitterness in the skin (which has largely been bred out of eggplant these days). If you're concerned about bitterness, toss the cubes of eggplant in 1/4 tsp salt and leave in colander for 30 minutes. Pat dry, follow recipe.
  • Rice - I like basmati because it has a lovely fragrance that I think suits this dish. Long grain and medium grain rice can also be used. Short grain rice/sushi will work but not my first choice, it gets a little softer than ideal. Jasmine rice is a little too soft for this type of cooking method (it will get mushy). Recipe not suitable as written for brown rice, risotto rice, paella rice, wild rice, black rice, quinoa or faux rice (cauliflower rice!).
  • Cooking off the tomato paste will intensify and improve the flavour, plus take off the sour edge. Makes the beef and overall dish tastier!
  • Leftovers will keep for 3 days. Add a sprinkle of water to juice it up again when reheating.
  • Nutrition per serving assuming 5 servings.

Nutrition Information

Calories 458cal (23%) Carbohydrates 53g (18%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 62mg (21%) Sodium 986mg (41%) Potassium 1039mg (30%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 454IU (9%) Vitamin C 15mg (17%) Calcium 114mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 458

% 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.