Layer Up!
Spiced Vegetable and Herb Rice Moussaka with Tomato Sauce and Feta
1 hour 15 minutes
Serves 4
DinnerMiddle EasternGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Middle Eastern comfort, meet your rice-loving cousin. This casserole is all about technique: you'll learn how layering and par-cooking make simple rice and vegetables feel like a weeknight celebration, all crowned with tangy feta.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Grease an 8x11-inch (or similar) baking dish with a bit of olive oil.
- 02Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened.
- 03Add eggplant, zucchini, and red bell pepper. Sauté for 8-10 minutes, stirring often, until vegetables are golden and just tender.
- 04Stir in the garlic, cumin, cinnamon, and coriander. Cook for 1 minute more until fragrant.
- 05Add the rinsed rice and stir well to coat it in the spiced oil and vegetables. Cook for 2 minutes until the rice looks slightly translucent.
- 06Pour in the crushed tomatoes and broth. Bring to a simmer, then lower the heat and cook, uncovered, for 8 minutes. Stir occasionally. The mixture will thicken, but the rice will still be undercooked.
- 07Remove from heat. Stir in the parsley, mint, lemon zest, and half of the lemon juice. Taste and season generously with salt and pepper.
- 08Transfer the mixture to the prepared baking dish and spread it out evenly.
- 09Sprinkle the crumbled feta evenly over the top. Cover tightly with foil.
- 10Bake for 25 minutes, then uncover and bake 10-15 minutes more, until the top is golden and the rice is tender.
- 11Let rest 10 minutes before slicing and serving. Drizzle with remaining lemon juice and a sprinkle of fresh herbs if you like.
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