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Moussaka beef rice pilaf

Moussaka Beef Rice Pilaf: Cozy One-Pot Wonder Dinner

Enjoy a comforting Moussaka beef rice pilaf, featuring rich flavors and a hearty texture in a delightful one-pot meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Essential for sautéing the aromatics, providing richness.
  • 4 cloves Garlic Adds aromatic depth; freshly minced for maximum flavor.
  • 1 medium Onion Builds the foundational flavor; diced for even cooking.
  • 500 g Ground Beef Main protein source; can substitute with ground lamb.
  • ½ teaspoon Cooking Salt Enhances overall flavor; kosher salt is recommended.
  • 1 ½ tablespoons Dried Oregano A key herb for the Greek flavor profile.
  • 2 tablespoons Tomato Paste Adds sweetness and depth; cook it to avoid a sour taste.
For the Vegetables
  • 300 g Eggplant Provides texture and flavor; cut into 1.5cm cubes.
  • ⅓ cup Dry Red Wine Optional; enhances flavor richness.
For the Rice & Protein Boost
  • 1 cup Basmati Rice Preferred rice for its fragrance; holds its shape well.
  • 400 g Canned Chickpeas Adds texture and improves satiety; can substitute with other beans.
  • 400 g Canned Crushed Tomatoes Primary source of tomato flavor in this dish.
  • 1 ½ cups Chicken Stock Enriches the broth without overpowering flavors.
For the Finishing Touches
  • ½ teaspoon Black Pepper Enhances overall flavor profile of the pilaf.
  • 1 tablespoon Parsley Chopped, optional; adds freshness for garnish.
  • Extra Virgin Olive Oil For drizzling before serving.
  • Greek Yogurt Optional topping that adds creamy richness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 4 minced garlic cloves and 1 diced medium onion. Sauté for about 2 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  2. Add 500g of ground beef to the pot, breaking it apart with a wooden spoon. Cook for approximately 5–7 minutes, or until the meat is browned and no pink remains. Stir in ½ teaspoon of salt and 1½ tablespoons of dried oregano, cooking for an additional minute.
  3. Incorporate 2 tablespoons of tomato paste, stirring well to combine. Cook for another minute, letting the paste caramelize slightly.
  4. Stir in 300g of cubed eggplant and mix well. Pour in ⅓ cup of dry red wine and allow it to simmer for about 2–3 minutes.
  5. Add 1 cup of uncooked basmati rice, followed by a 400g can of drained chickpeas, 400g of canned crushed tomatoes, and 1½ cups of low-sodium chicken stock. Stir everything together.
  6. Once simmering, cover the pot tightly and reduce heat to medium-low. Let it steam undisturbed for about 20 minutes.
  7. Remove the pot from heat and keep covered for another 10 minutes.
  8. Using a fork, gently fluff the pilaf and garnish with 1 tablespoon of chopped parsley, drizzling with extra virgin olive oil before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 750IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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