One-Pot Moussaka Beef Rice Pilaf
Beef, eggplant, chickpeas and basmati rice simmer together in a garlicky tomato broth with oregano and red wine for a satisfying one-pot meal.
By Cookin' KitchenUpdated
- Total: 1 hour
- Servings: 5 servings
Recipe
One-Pot Moussaka Beef Rice Pilaf
Beef, eggplant, chickpeas and basmati rice simmer together in a garlicky tomato broth with oregano and red wine for a satisfying one-pot meal.
Cookin' · https://cookin.club/recipes/one-pot-moussaka-beef-rice-pilaf
- Prep
- 15 minutes
- Cook
- 35 minutes
- Rest
- 10 minutes
- Total
- 1 hour
- Servings
- 5
Ingredients
For 5 servings
For the pilaf
To serve
Equipment
- Large pot
- Lid
Instructions
Method
Step 1: Cut the eggplant into cubes no larger than 1.5 cm / 1/2 inch, so they cook through.
Step 2: Heat the oil in a large pot over high heat. Add the onion and garlic and cook for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red. Add 1/2 teaspoon salt and the oregano; cook for 1 minute. Add the tomato paste and cook for 1 minute.
Tip: Cook the tomato paste for the full minute to develop its flavor.
Step 3: Add the eggplant and toss until the cubes are coated in the beef juices. Add the wine, bring it to a simmer, and stir while scraping the base of the pot. Let the wine mostly evaporate.
Step 4: Add the rice and stir to coat. Add the remaining ingredients and stir, then bring to a simmer. Give it one last stir. When gentle bubbles appear across the surface, not just around the edge, cover the pot and turn the heat down to medium-low, or low if using a strong stove.
Step 5: Cook for 20 minutes without peeking or stirring. The liquid should be absorbed, though a layer of tomato may remain on the surface.
Step 6: Remove the pot from the stove and rest for 10 minutes with the lid on. The remaining liquid will be absorbed and the rice will finish cooking.
Step 7: Toss the rice, then divide it between bowls. Drizzle with olive oil, sprinkle with parsley and serve.
Notes
Variations and storage
Lamb works in place of beef; chicken, turkey or pork are also options, though the flavor will be different. Long- or medium-grain rice can replace basmati. Short-grain or sushi rice will turn out softer, and the recipe is not suitable as written for brown, risotto, paella, wild or black rice, quinoa, or cauliflower rice.
If you are concerned about eggplant bitterness, toss the cubes with 1/4 teaspoon salt and leave them in a colander for 30 minutes. Pat dry before cooking. Leftovers keep for 3 days; add a sprinkle of water when reheating to loosen the rice.
Nutrition per serving
- Calories
- 458 kcal
- Fat
- 13 g
- Saturated fat
- 3 g
- Carbohydrates
- 53 g
- Sugar
- 8 g
- Fiber
- 8 g
- Protein
- 31 g
- Sodium
- 986 mg
- Cholesterol
- 62 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This one-pot beef and rice pilaf brings together eggplant, chickpeas and basmati rice in a tomato broth seasoned with garlic and oregano. Red wine adds depth, and the rice cooks in the same pot as the beef and vegetables.
The dish takes inspiration from moussaka flavors, with juicy eggplant and rice that absorbs the savory broth. Serve it with parsley and a drizzle of olive oil; Greek yogurt is optional.
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