Here’s a great new beef mince recipe to try! Think – Greek Moussaka flavours, in risotto form in a handy one-pot recipe. Eggplant, beef, tomato, lots of garlic and oregano. Cosy. Easy. Satisfying. Utterly delicious!
One-pot Moussaka beef and rice
Think of today’s recipe as a cross between moussaka and risotto. But so much easier to make than both of them!
It channels moussaka vibes with eggplant and beef mince cooked in a red-wine tomato sauce, heavy on the garlic and oregano (Greece approves!). And it’s got the hallmarks of a great risotto, with the juicy, oozy rice. Never stodgy, never mushy.
It’s not authentic anything. But it’s very, very tasty, and a really handy one-pot meal for those times when you want something straightforward to make that’s filling, cosy and a little bit different. Because – what do you mean you’ve never cooked rice with eggplant before?? It works so well! Eggplant is a sponge for flavour. It soaks up all that garlicky, tomatoey, beefy flavour that bursts in your mouth when you bit into a piece!
Ingredients in Moussaka Beef Rice Pilaf
Here’s what you need to make this Moussaka(ish) pilaf:
Eggplant
One eggplant around 20 cm / 8″ long, weighing around 300g/10 oz. It’s fine if it’s a little larger or smaller. I’ve made this with an eggplant 500g/1 lb big and it worked great and increased the volume of the dish.
Other vegetable options – The use of eggplant in this recipe is what gives it moussaka vibes, though you can absolutely use other vegetables. Zucchini (courgettes) immediately springs to mind, being a similar juicy vegetable (be sure to cut them fairly large so they don’t get too soft), as does pumpkin and large pieces of tomato.
For the beef pilaf
Beef – I’m using beef here but lamb is equally as delicious. Chicken, turkey and pork also work but won’t taste as “Greek”! 🙂
Rice – I like basmati because it has a lovely fragrance that I think suits this dish, and it holds up well to this one-pot style of cooking, unlike, for example, jasmine rice which gets too soft and mushy (in my humble rice-snob opinion). Long grain and medium grain rice can also be used. Short grain rice and sushi rice will work but are not my first choice as they gets a little softer than ideal.
Rice to avoid – This recipe as written is not suitable for brown rice, risotto rice, paella rice, wild rice, black rice, quinoa or faux rice (cauliflower rice!). It can be made to work but the recipe will need adjustments to order of cooking, liquid quantities etc.
Chickpeas – I added this at the last minute because it adds some good texture into what is otherwise a big pot of one dimensional soft texture. It also bulks it up using a low-GI starch that will keep you feeling full for longer – win, win!
Garlic – Four big cloves! Greece would have a heart attack if we didn’t use garlic!
Dried oregano – Another ingredient used regularly in Greek cooking.
Onion – Essential flavour base.
Pinot noir or other dry red wine – This will add a touch of extra depth of flavour into the dish, but it’s not the end of the world if you skip it.
Tomato paste and crushed tomato – For good tomatoey flavour!
Chicken stock/broth – Better than water. Low salt please! If you only have full salt, reduce the salt in the dish by 1/2 teaspoon or so.
How to make this one pot beef rice pilaf
Cut the eggplant into 1.5cm / 3/5″ cubes. I don’t peel eggplant because I haven’t encountered bitter skin or flesh issues (largely bred out of modern eggplants). If you are concerned, sprinkle the eggplant with 1/4 teaspoon salt and leave in a colander for 30 minutes to sweat bitterness out. Pat off the excess water then proceed with the recipe.
Sauté the onion and garlic in a large pot, then cook the beef, breaking it up as you go, until you no longer see red.
Bloom flavours – Next, add the oregano and salt and cook the beef for a good minute. This will make the oregano flavour bloom. Then add the tomato paste and cook that for 1 minute too. Don’t shortcut this step! It cooks out the raw sour flavour of tomato paste and sweetens it, as well as adding more flavour into the beef.
Eggplant and rice – Add the eggplant and toss to coat well in all the juicy beef. Mix until all the cubes are coated and change from white to red. Then add the rice and mix it through as well.
Cooking broth – Add the chickpeas, tomato, stock, salt and pepper. Give it a good stir and bring the liquid to a simmer..
Steam rice 20 minutes – Wait until there are bubbles across the entire surface, not just around the edge of the pot. Put the lid on, turn the heat down to medium low (or low, if your stove is strong) and let the rice steam for 20 minutes. No peeking, no stirring!
Rest 10 minutes – At the 20 minute mark, take a quick peek to ensure the liquid has been mostly absorbed. There will still be a layer of thick tomato on the surface which is fine. Take the pot off the stove and let it rest for 10 minutes with the lid on. During this time, the rice will finish cooking and absorb the remaining liquid. Never, ever skip resting rice!! It’s essential!
Serve – Remove the lid, stir through some chopped parsley. Then divide between bowls and serve with a drizzle of olive oil and pinch of extra parsley. Dig in with a spoon!
YUM. That is one great bowl of cosy deliciousness. And a complete meal at that with almost 1 kg / 2 lb of vegetables (eggplant + canned tomatoes + onion, yes, onion totally counts), protein and starch.
Great served plain, as pictured above, but a dollop of yogurt wouldn’t go astray either (which I added yesterday when I made this for a team lunch). And nobody would say no to some warm flatbreads for dunking! – Nagi x
Watch how to make it
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Moussaka beef rice pilaf
Ingredients
- 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 / 14 oz can chickpeas , drained (or other beans of choice)
- 400g / 14 oz can crushed tomato
- 1 1/2 cups chicken stock/broth , low sodium
- 1 1/4 tsp cooking salt / 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 (not pictured but goes really well!)
Instructions
- ⚠️ Eggplant cube size – Make sure they're no larger than 1.5 cm / 1/2" max, else they may not cook through properly!
- Cook beef – 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).
- Deglaze – Add the eggplant and the cubes are coated in the red beef juices. Add the wine, bring it to a simmer, stir (scrape the base of the pot) then let it mostly evaporate.
- Broth – Add the rice and stir to coat. Add remaining ingredients, stir, bring to a simmer. Give it one last stir then once there are gentle bubbles all across the surface (not just around the edge), put the lid on and turn the heat down to medium low (or low, if using a strong stove).
- Steam rice – Cook for 20 minutes, no peeking, no stirring! The liquid will be absorbed by the stage though there will be a layer of tomato on the surface (peek quickly!).
- Rest – Remove the pot from the stove and rest for 10 minutes (lid still on) – residual liquid will be absorbed and the rice will finish cooking.
- Eat! Toss the rice – it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!
Recipe Notes:
Nutrition Information:
Life of Dozer
In Dozer news, I finally caved and got him a life jacket so he can swim safely!
I was really trying to avoid it, thinking it would cement me further into the Crazy Dog Lady territory (even though secretly I know I’m the head priestess of the club). But after a stressful incident of Dozer swimming out way too far from shore, deaf to my frantic screeches to come back, I caved. Safety first!
To those wondering, Dozer is an excellent swimmer but he has an old-boy medical condition as a result of which he is not allowed to swim because of the risk of water getting into his lungs.
The life jacket, however, keeps him so nice and buoyant above the water line and keeps his head above water so he’s back swimming!!! He didn’t even bat an eyelid when I popped in on him. Look how happy he is!
So, Life of Dozer was pretty great this past weekend gone! I look forward to sharing more happy updates in the coming months.
Thank you again for all the messages of support and words of advice for Dozer’s recovery. I am genuinely so truly touched and grateful. – Nagi x
Another winner, easy to follow recipe, delicious savoury, healthy and filling
Made this last night, easy and a 1 pot meal is a winner for me.
Delicious, I think next time I’ll leave out the chickpeas and add carrot or sweet potato to up the veggies.
Hi Nagi & Dozer,
What a great Mom you are, Nagi! I knew you would figure out a way to get your boy swimming again! He looks so happy!
Dozer, I’m so happy to see that you can safely swim again! It has always been such a big part of your life. You have a terrific Mom!
Oh – can’t wait to try your Moussaka beef rice pilaf. Looks fantastic!
Love to you both!
Delicious! Made with ground lamb and brown rice. And cinnamon because yum!
Sometime I’ll eliminate the rice and garbanzos and layer the sauce with pasta and a pecorino bechamel for an elevated pastitsio.
Nagi, thank you.
What an absolutely brilliant recipe Nagi, and quick….AND easy!! Amazing, thank you, thank you. Love Dozer…and you
I’m very glad Dozer is looking more cheerful and I hope he continues to do so for a good long time.
I made this recipe and it has a lot of pluses: super easy, one pot, doesn’t take a lot of time, good ratio of vegetables to meat, but I have to say that I found it very easy to eat but just a little dull. I think if I make it again I’ll toss in a chopped carrot (to increase the veggie content even more) and dash of cayenne, just to give it a bit of a kick. And maybe another sachet of tomato paste.
I found this dish to be so bland. I can’t believe it’s one of the top dishes of 2024. Glad I’m not the only one.
Same Robin, I need more flavour. Thankfully there’s leftovers so I’ll be spicing mine up tomorrow.
Yay Dozer!
I’ve not tried this yet but I plan to — will likely sub edamame for the chickpeas as I live with a pedantic troglodyte (::sad::) but this recipe looks so yum that I’m already ready to give it five stars.
Hi! Can this be frozen? X
So I just made this for dinner tonight. Made two generous servings. Yumma! Soooo good! Added a little cumin and chipotle powder to the meat (lamb) while browning it. Soooo good! Nice salad from my garden and an ice cold Coca Cola! Sooooo Gooood! Not sure the second serving will make it to tomorrow!
Forgot to say I am soooo very glad to see Dozer on the mend and enjoying his fav activity again. He is blessed with the bestestest dog mom ever! (Well, except for me, of course!) Sarjah, my Anatolian Shepherd Dog sends her love.
We don’t eat chick peas or beans. Can you recommend a substitute for the chickpeas?
In her notes Nagi suggests using zucchini in stead of the eggplant, so perhaps you could simply add that rather than using the chickpeas? That won’t provide the same texture as the beans though.
really good..
Made this last night. Yummy. I ended up needing to steam the rice an additional 10 minutes but that was no biggie. Will definitely make again, and feeling empowered to finally try to make real moussaka! Hello sweet Dozer.
so glad you liked it!!! Can I ask what type of rice you used? Wasn’t brown rice, was it? That took me 10 min longer when I made it again the other night 🙂 N x
G’day Nagi and Dozer! My wife and I are on holidays in Greece – and I am going to make this tomorrow. I only have brown rice available to me, how should I adjust the recipe?
We absolutely loved this dish! Hearty and full of flavour. I added zucchini and served with parsley and Greek yoghurt. I’ll definitely be making this again. Thank you Nagi!
So glad you enjoyed it Ashlee!! Zucchini is definitely a great addition to this one 🙂 N x
Made this tonight and while it’s loaded with flavour I found the texture a bit monotonous. Will try again and add some slivered almonds. I know moussaka doesn’t have nuts!
And that’s totally ok!! Moussaka doesn’t have rice or chickpeas either 😂
We all loved this, leftovers great next day too. Another winner, thank you!
So glad you enjoyed it Pip! N x
This is a very tasty dish, enjoyed every morsel. Also there are very few recopies with eggplant. Thank you very much.
Ironically it is one of my favourite vegetables!! N x
Loved this recipe. Added zucchini instead of chickpeas. Served with parsley, Greek yoghurt and chilli infused olive oil for extra zing. SO MUCH FLAVOUR! Will become a winter staple. Thank you Nagi x
YES to chilli oil. ALWAYS!!
So happy to see Dozer so happy!!!
He’s got the sparkle back in his eyes!
So happy for the both of you🥰
This was delicious. I left out onion due to allergies but added a zucchini with the eggplant. Also added some Greek spice mix with the oregano. Really good comfort food. Will definitely be making it again.