Greek Beef, Fetta & Mint Pilaf

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (460.2 g)
  • Calories 656.3
  • Total Fat - 33.2 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 132.3 mg
  • Sodium - 1423.2 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 9.3 g
  • Sugars - 8 g
  • Protein - 53.7 g
  • Calcium - 466 mg
  • Iron - 6.8 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0.3 mg

Step 1

Finely chop tomatoes and set aside 1 tablespoon of finely chopped tomatoes to serve.

Step 2

Heat oil in a flameproof casserole dish (18-cup capacity) over a medium to high heat and add onion and garlic and cook, stirring occasionally, for about 2 minutes, or until soft.

Step 3

Add beef, seasoning and oregano and cook, stirring to break up mince, for about 5 minutes, or until browned and then stir in stock, rice and remaining tomatoes and season with salt and pepper and bring to boil and then remove from heat and cover dish.

Step 4

Cook in a moderate oven (180C) for about 25 minutes, or until rice is tender. and remove from oven and stir in olives and then let stand, covered, for 10 minutes.

Step 5

Stir in feta, mint and reserved tomatoes and sprinkle over rind and serve with lemon wedges.

Tips & Variations


No special items needed.

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