Description
This Moussaka Beef Rice Pilaf is a comforting Mediterranean-inspired dish featuring tender ground beef, savory eggplant, and fragrant basmati rice cooked in a rich tomato and broth mixture. Enhanced with garlic, oregano, and optional red wine, this one-pot recipe delivers layered flavors and a juicy, satisfying texture perfect for an easy family meal or meal prep.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, finely minced
- 1 onion, diced
- 500g / 1 lb beef mince (ground beef) or lamb
- 1/2 tsp kosher salt (for beef)
- 1 1/2 tbsp dried oregano
- 2 tbsp tomato paste
- 300g / 10oz eggplant, cut into 1.5cm / 3/5″ cubes
- 1/3 cup Pinot Noir or other dry red wine (optional)
- 1 cup basmati rice, uncooked
- 400g / 14 oz can chickpeas, drained
- 400g / 14 oz can crushed tomatoes
- 1 1/2 cups low sodium chicken stock/broth
- 1 1/4 tsp 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)
Instructions
- Prepare Eggplant: Ensure the eggplant cubes are cut no larger than 1.5 cm (1/2 inch) to allow them to cook properly and absorb the flavors thoroughly.
- Cook Beef Mixture: Heat olive oil in a large pot over high heat. Add diced onion and minced garlic, sautéing for 2 minutes until fragrant. Add ground beef and cook, breaking it up, until no pink remains. Season with 1/2 tsp kosher salt and oregano, continue cooking for 1 minute. Stir in tomato paste and cook for another minute to intensify the flavor.
- Deglaze and Add Eggplant: Add eggplant cubes to the pot and coat them with the beef juices. Pour in the red wine (if using), bring to a simmer and scrape the bottom of the pot to lift browned bits. Allow most of the wine to evaporate to concentrate flavors.
- Add Rice and Broth: Stir in the uncooked basmati rice to coat it with the mixture. Add chickpeas, crushed tomatoes, chicken stock, remaining salt (1 1/4 tsp), and black pepper. Stir well and bring to a gentle simmer.
- Cook Rice: Once gentle bubbles form evenly across the surface (not just edges), cover the pot with a lid and reduce heat to medium-low or low. Cook undisturbed for 20 minutes without stirring or lifting the lid to ensure perfect steaming.
- Rest the Pilaf: Remove the pot from heat and keep the lid on. Let it rest for 10 minutes so the residual steam finishes cooking the rice and absorbs any remaining liquid.
- Serve: Fluff the rice gently to combine all ingredients. Serve divided into bowls, drizzle with extra virgin olive oil, sprinkle with parsley, and add a dollop of Greek yogurt if desired. Enjoy your flavorful Moussaka Beef Rice Pilaf!
Notes
- Protein options: Lamb works equally well. Chicken, turkey, and pork can be used but won’t produce the traditional Greek flavor profile.
- Eggplant: No need to peel as modern eggplants have minimal bitterness. For extra caution, salt eggplant cubes with 1/4 tsp salt and leave in a colander for 30 minutes, then pat dry before cooking.
- Rice: Basmati rice is preferred for its fragrance. Long or medium grain rice can be used; avoid jasmine rice (too soft), short grain rice (gets too soft), and non-traditional grains like brown rice, wild rice, or quinoa.
- Cooking tomato paste: Cooking the tomato paste thoroughly enhances flavor and removes sourness.
- Leftovers: Keep refrigerated up to 3 days. Add a splash of water when reheating to maintain moisture.
Nutrition
- Serving Size: 1 serving (approximately 1/5 recipe)
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
