Name: Greek beef, feta and mint pilaf
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Greek beef, feta and mint pilaf

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.

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.

Ingredients

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

Method

1.Finely chop tomatoes. Set aside 1 tbsp tomatoes to serve.

2.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.

3.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.

4.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.

5.Stir in feta, mint and reserved tomatoes. Sprinkle over rind. Serve with lemon wedges.

Alison Pickel