One-Pot Moussaka Beef Rice Pilaf

RECIPE ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/one-pot-moussaka-beef-rice-pilaf/

Here’s a new one to add to your arsenal of midweek meals! Think – Moussaka meets risotto, but so much easier to make than both of them. Cosy. Satisfying. Utterly delicious!
–––––––––-
Moussaka beef rice pilaf

Recipe video above. This is a nice and easy one-pot rice dinner that channels Greek Moussaka vibes! It’s got soft juicy eggplant pieces tumbled though beef mince cooked with a heavy dose of garlic and oregano (Greeks approve!). The rice is steamed in a tomato broth in the same pot, and I love how both the rice and eggplant soaks up all the garlicky beefy flavour! Though not in moussaka, I added a can of chickpeas too for some texture contast amongst all the soft rice/eggplant, plus it’s a good-for-you low GI starch that will keep you feeling full for longer.

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 can chickpeas, drained (or other beans of choice)
400 g can crushed tomato
1 1/2 cups chicken stock/broth, low sodium
3/4 tsp cooking salt / kosher salt (for broth)
1/2 tsp black pepper
2 tbsp parsley, finely chopped (optional)
To serve:
Extra virgin olive oil, for drizzling
Dollop of Greek yogurt – optional, but also goes really well!

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)

high in dutch oven. Sauté onion and garlic, then beef until no more red showing. Add 1/2 tsp salt and all oregano, cook 1 min. Add tomato paste, cook 1 min. Add eggplant, stir to coat. Add red wine and deglaze.
Add rice, stir to coat. Add everything else, stir. Bring to simmer, stir one more time. Bring back to simmer, put lid on, turn down to low or medium low (small burner). Cook 20 min – will have layer of sludge on surface, that’s ok. Rest 10 min.
Toss, serve with drizzle of EVOO and sprinkle of parsley.

1. Lamb works equally as well. Chicken, turkey and pork also work but won’t taste as “Greek”! 🙂
2. Rice – 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!).