Moussaka beef and rice

Name: Moussaka beef and rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Mediterranean, Greek
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; ▢ 1 tbsp parsley , finely chopped (optional); ▢ Extra virgin olive oil , for drizzling; ▢ Dollop of Greek yogurt optional (not pictured but goes really well

6 steps

Prep:10minCook:40min

Updated at: Tue, 21 May 2024 21:29:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2875.5 kcal (144%)

Total Fat153 g (219%)

Carbs251.1 g (97%)

Sugars46.6 g (52%)

Protein129.2 g (258%)

Sodium6015.9 mg (301%)

Fiber39.4 g (141%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 Tbspolive oil

500gbeef mince

½ tspcooking salt

for the beef

1 ½ Tbspdried oregano

2 Tbsptomato paste

300geggplant

~ 20cm/8′′ long, cut into 1.5cm / 3/5′′ cubes

⅓ cuppinot noir wine

or other dry red, optional

1 cupbasmati rice

uncooked

400gchickpeas

can, drained, or other beans of choice

400gcan crushed tomato

1 ½ cupschicken stock

low sodium

1 ¼ tspcooking salt

for broth

½ tspblack pepper

To serve

1 Tbspparsley

finely chopped, optional

Extra virgin olive oil

for drizzling

Greek yogurt

optional, not pictured but goes really well

Instructions

Step 1

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).

Step 2

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.

Step 3

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).

Step 4

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!).

Step 5

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.

Step 6

Eat! Toss the rice – it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!