Take a trip to Greece, one mouthful at a time, with this Mediterranean-style rice pilaf with oregano, tomatoes, beef mince, feta and kalamata olives.
- 2 medium Roma tomatoes
- 1 tbsp olive oil
- 1 large red onion, chopped
- 2 cloves garlic, chopped
- 500 g beef mince
- 3 tsp Greek seasoning
- 2 tsp dried oregano leaves
- 2 cups beef stock
- 1 cup long-grain white rice
- Salt and pepper, to taste
- ½ cup drained, pitted Kalamata olives, chopped
- 150 g Greek feta, crumbled
- ½ cup shredded fresh mint leaves
- finely grated fresh lemon rind, to serve
- lemon wedges, to serve
- Finely chop tomatoes. Set aside 1 tbsp tomatoes to serve.
- Heat oil in a flameproof casserole dish (18-cup capacity) over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, for about 2 minutes, or until soft.
- Add beef, seasoning and oregano. Cook, stirring to break up mince, for about 5 minutes, or until browned. Stir in stock, rice and remaining tomatoes. Season with salt and pepper. Bring to boil. Remove from heat. Cover dish.
- Cook in a moderate oven (180C) for about 25 minutes, or until rice is tender. Remove from oven. Stir in olives. Stand, covered, for 10 minutes.
- Stir in feta, mint and reserved tomatoes. Sprinkle over rind. Serve with lemon wedges.
If you prefer, use lamb mince instead of beef, and add a chopped red capsicum. Before reheating any leftover pilaf, stir in an extra 1/2 cup beef stock or water.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.1 g|
|Total carbohydrates||56.7 g|
|- Sugars||5.0 g|
|Dietary fibre||4.2 g|