Description
Hearty Mediterranean magic meets comfort in this one-pot moussaka beef rice pilaf recipe, blending Greek-inspired flavors with effortless cooking. Savory spices, tender beef, and fluffy rice combine to deliver a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 lb (500g) ground beef (or lamb)
- 1/2 teaspoon kosher salt (for beef)
- 14 ounces (400g) canned chickpeas, drained
Vegetables and Aromatics:
- 1 onion, diced
- 4 garlic cloves, finely minced
- 10 ounces (300g) eggplant, cut into 1.5cm cubes
- 14 ounces (400g) canned crushed tomatoes
- 1 tablespoon fresh parsley, chopped (optional)
Spices, Liquids, and Grains:
- 2 tablespoons olive oil
- 1 1/2 tablespoons dried oregano
- 2 tablespoons tomato paste
- 1/3 cup dry red wine (Pinot Noir or similar – optional)
- 1 cup uncooked basmati rice
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 teaspoons kosher salt (for broth)
- 1/2 teaspoon black pepper
- Extra virgin olive oil, for drizzling
- Greek yogurt, for serving (optional)
Instructions
- Warm olive oil in a spacious pot over high flame, quickly sautéing onion and garlic until fragrant, approximately 2 minutes.
- Introduce ground beef, browning thoroughly until meat loses its reddish hue. Sprinkle oregano and salt, stirring to develop robust flavors.
- Incorporate tomato paste, cooking briefly to eliminate raw undertones and intensify depth.
- Fold in eggplant cubes, ensuring they’re evenly coated with beef mixture. Deglaze pan with wine, allowing liquid to slightly reduce.
- Add uncooked rice, chickpeas, crushed tomatoes, and chicken stock. Season generously with remaining salt and pepper, creating a harmonious blend.
- Trigger a gentle simmer, watching for bubbles across the surface. Immediately cover and reduce heat to medium-low, allowing ingredients to meld for 20 minutes without disturbing.
- After cooking, remove from heat and let pilaf rest, maintaining covered state for an additional 10 minutes to absorb remaining moisture.
- Finish by gently folding chopped parsley throughout. Optional: Enhance serving with a luxurious drizzle of olive oil and creamy Greek yogurt dollop.
Notes
- Swap ground beef for plant-based crumbles to create a vegetarian version that maintains the rich, hearty flavor profile of the original dish.
- Cut eggplant into uniform, bite-sized cubes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Use brown rice instead of white for added fiber and nutrition, but increase liquid and cooking time by about 10 minutes to compensate for its longer cooking requirements.
- Let the dish rest covered after cooking to allow rice to absorb remaining moisture and steam, creating a perfectly fluffy and tender pilaf texture.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg