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
I love your hard work for the recipes you offer, however, I cannot help myself to comment on your updates of Dozer. The photo expresses his true happiness on his face and how he’s feeling inside since you’ve allowed him to be in water. Trust your instincts about him, you’re doing an outstanding job taking care of him… and us, thank you! 🙂
So happy for you and Dozer.
He looks so happy!!!
Hey Nagi, thanks for another great recipe! Tried it right away and everybody was happy – except for the chick pea for one girl and the eggplant for the other 😂
Seriously it had such a deep taste from a relatively simple and short cooking! I’d like to congratulate you for the recipe and for Dozer ❤️
Great to see Dozer living life, and so very happy.
So happy to see Dozer feeling better and swimming in his new life jacket, that’s great! My 3 yr. old golden, Milo, loves anything water and in Vancouver we get a lots of rains so he wears one of his rain jackets.
This recipe looks really yummy. Could I substitute with zucchini? I ask because I am really not an eggplant fan, sorry. Thank you.
She does say in the recipe that you can substitute zucchini you just have to cut it larger so it doesn’t get too mushy.
Oh beloved mighty priestess of our dogs and their people!!! I am trilled Dozer got his life jacket. Even us older women need one (if we ever go swimming) so, good for you. You are happy and Dozer is happy and, most important, safe. Have a great time with you swimmer and don’t worry, you always do the best for him.
Love from Canada
Good to see dozers happy face. Well done nagi. Old dogs are a joy.
So happy Dozer is better, have been following you for years, love the web page
YAY Dozer!! I just may get one of those swimming vests……for myself!! He looks so very happy……..just wonderful.
This recipe is genius! 😍😍
I love moussaka, but making it takes so long and so many dishes. This is such a smart alternative, with most of the flavours!
I’m already trying to brainstorm how to include the potato – mixing in some baked mashed potato bites is currently topping the list!
MMMM…plan on making this tonight. My senior Golden rescued from Egypt has never seen streams or bodies of water so we definitely need a life jacket to start swimming lessons. (What golden can’t swim??) Nagi – I am a Canadian crazy golden mom so you are not alone .
So glad he’s better!! Much as I love your recipes and website, the best part is Dozer pix and updates😊
So happy to see Dozer so happy and back swimming again! That lifejacket is wonderful! For the recipe is there a specific reason there is not cinnamon? Asking because it’s usually in moussaka.
… I followed the quantities & the instructions exactly- there was not enough liquid. Both the rice and eggplant were crunchy after cooking 20 mins & the 10 minute rest time. The flavor was ok though !
Oh no! I’m sorry to hear that Valeria, I wish I was in the kitchen to troubleshoot. Can I ask what type of rice you used?? There should be PLENTY of liquid in this recipe for the rice types I specified. N x
Basmati ! As specified ! & the eggplant was cut a little on the small side too?
I added extra water before the cook time cus it didn’t look like the photos… then added more & cooked again so we could enjoy it
& have a lid that sits snugly & doesn’t let steam out too
Hopefully it was just me! & others won’t struggle !
Could this be made with orzo instead of rice? I’ve got picky eaters in the house, so we don’t often have rice in the pantry.
Hi Gabrielle! You sure can, just increase the stock/broth to 2 to 2 1/2 cups as orzo absorbs more liquid than rice. 🙂 N x
This recipe looks great! I can’t wait to try it. However, I’m not a fan of eggplants. Can I replace it? If so, with what vegetable? Please advise. Thank you,
I am so making this!
Hugs to you and sweet Dozer.
I am so very thrilled for you and especially for Dozer that he is able to safely swim again. ❤️❤️❤️❤️❤️❤️❤️❤️
I am really looking forward to trying this recipe. I love recipes like this and since it is coming into summer here in the USA, I like not having to turn on the oven. My DIL has trouble eating peel so would the eggplant be okay peeled? I don’t want it turning to mush.
I love Dozer’s smile. He is such a sweetheart. My babies (a dog and 3 cats) are all spoiled also and I wouldn’t have it any other way.
It’s all about quality of life, Dozer looks so happy out swimming. Sometimes you have to take a risk to make life a little more enjoyable.
In the meantime I’m going to make this Moussaka and probably scarf half of it down before it gets to the table !! Yum!!