Pork, Pepper & Rice Moussaka
Recipe: #18862
May 06, 2015
Categories: Casseroles, Rice, White Rice, Peppers, Greek, Oven Bake, more
"An interesting change from the usual lamb or beef and eggplant moussaka. Adapted from Cuisine Magazine, February 1982. I recommend reducing the amount of salt; the cheese will make it salty enough. This may be assembled several hours in advance, covered and refrigerated. Bring to room temperature 15 minutes before ready to bake. Cook time does not include resting time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (576.1 g)
- Calories 842.8
- Total Fat - 46.1 g
- Saturated Fat - 19 g
- Cholesterol - 216.8 mg
- Sodium - 1898.7 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 5.8 g
- Sugars - 12.7 g
- Protein - 48.3 g
- Calcium - 532.4 mg
- Iron - 3.9 mg
- Vitamin C - 64.4 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in a large skillet over medium heat.
Step 2
Add peppers and onions, 1/2 teaspoon salt, and black pepper.
Step 3
Saute until vegetables are just softened, about 10 minutes.
Step 4
Remove and set aside.
Step 5
Heat remaining oil in same skillet over medium heat.
Step 6
Add pork and garlic.
Step 7
Cook, stirring to break up lumps, until meat loses all trace of pink, about 10 minutes.
Step 8
Add tomato paste, oregano, black pepper, 1/2 teaspoon salt, and 1/2 cup cheese.
Step 9
Remove and set aside.
Step 10
Preheat oven to 350° F,.
Step 11
Melt butter in a medium saucepan over medium heat.
Step 12
Stir in flour.
Step 13
Reduce heat to medium-low and cook, stirring constantly, 3 minutes.
Step 14
Increase heat to medium and whisk in milk.
Step 15
Bring to a boil, reduce heat to low, and simmer, stirring frequently, until mixture is thickened and smooth, about 5 minutes.
Step 16
Beat eggs lightly.
Step 17
Gradually whisk in about 1/2 cup of the hot milk mixture.
Step 18
Gradually whisk egg mixture back into remaining milk mixture.
Step 19
Add 1/2 cup Parmesan, remaining salt, and black pepper to taste.
Step 20
Spread rice in the bottom of a greased 1 1/2 quart casserole or 8" square baking pan.
Step 21
Spread a few spoonfuls of sauce over rice.
Step 22
Spoon vegetable mixture over rice.
Step 23
Spoon pork mixture over vegetables.
Step 24
Top with remaining sauce and remaining cheese.
Step 25
Bake until top is puffed and golden, about 1 hour.
Step 26
Let rest 10 minutes before serving.
Tips
No special items needed.
0 Reviews
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