Ingredients
- 2 tomatoes (Roma, medium size)
- 1 tablespoon olive oil
- 1 red onion, chopped (large)
- 2 cloves garlic, chopped
- 500 grams ground beef (mince)
- 3 teaspoons Greek seasoning
- 2 teaspoons dried oregano leaves
- 2 cups beef stock
- 158 grams dry long grain rice (1 cup dry, white)
- Salt, taste
- Pepper, to taste
- 1/2 cup pitted Kalamata olives ( drained and chopped)
- 150 grams feta cheese (Greek feta, crumbled)
- 1/2 cup peppermint leaves (fresh leaves, shredded)
- Lemon rind, fresh finely grated to serve
- Lemon wedges, to serve
How to Make
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Step 1: Finely chop tomatoes and set aside 1 tablespoon of finely chopped tomatoes to serve.
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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.
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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.
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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.
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Step 5: Stir in feta, mint and reserved tomatoes and sprinkle over rind and serve with lemon wedges.
We hope you enjoy this recipe!
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