Make One-pot Moussaka beef rice pilaf

 Check out this delicious new recipe for beef mince! Imagine the flavors of Greek moussaka in a convenient one-pot risotto dish. Add the eggplant, meat, tomato, oregano, and lots of garlic. cozy. Simple. fulfilling. Very tasty! 

Ingredients:

1. 2 tbsp olive oil
2. 4 garlic cloves , finely minced
3. 1 onion , diced
4. 500g / 1 lb beef mince / ground beef (or lamb) – Note 1
5. 1/2 tsp cooking salt / kosher salt (for the beef)
6. 1 1/2 tbsp dried oregano
7. 2 tbsp tomato paste
8. 300g/ 10oz eggplant (~ 20cm/8" long), cut into 1.5cm / 3/5" cubes
9. 1/3 cup pinot noir or other dry red wine (optional)
10. 1 cup basmati rice , uncooked (Note 2)
11. 400g / 14 oz can chickpeas , drained (or other beans of choice)
12. 400g / 14 oz can crushed tomato
13. 1 1/2 cups chicken stock/broth , low sodium
14. 1 1/4 tsp cooking salt / kosher salt (for broth)
15. 1/2 tsp black pepper

                                                                               

Instructions:

Step:No:01

 Size of eggplant cubes: To ensure optimum cooking, ensure that they are no bigger than 1.5 cm / 1/2" in diameter.

Step:No:02

Cook beef: In a big pot over high heat, heat the oil. After adding, sauté the onion and garlic for two minutes. When the beef is no longer red, add it and simmer, breaking it up as you go. Stir in the oregano and 1/2 tsp salt. Simmer for one minute. Cook the tomato paste for one minute after adding it (don't skimp on this step – Note 3).

Step:No:03

Deglaze: Add the eggplant and toss to cover the cubes in the juices from the red meat. After adding the wine, simmer it for a while, scrape off the pot's bottom, and then allow the majority of it evaporate.

Step:No:04

Add the rice to the broth and toss to coat. Stir in the remaining ingredients and heat until they boil. After giving it one last stir, cover the pot and reduce the heat to medium low (or low, if using a powerful stove) after there are soft bubbles all over the surface, not just around the edges.

Step:No:05

Steam-cook rice for 20 minutes without opening or stirring! The stage will absorb the liquid, but a tomato layer will remain on the surface (take a quick look!).

Step:No:06

Rest: Take the saucepan off of the burner and let it there for ten minutes with the lid on. During this time, the rice will absorb any remaining liquid and cook through.

Step:No:07

Consume! The rice will be moist but not mushy, so toss it! Spoon into individual dishes, garnish with parsley, and drizzle with olive oil, then savor!

more details for recipes:https://www.recipetineats.com/one-pot-moussaka-beef-rice-pilaf/