Roasted Meat Tomato And Rice CasseroleFrom heatherbudapest 8 years ago
- Leftovers: shopping list
- roasted or grilled meats, about two cups or so, minced shopping list
- rice pilaf or steamed rice (I used a mix of white rice pilaf with almonds and steamed brown rice), about 3 cups shopping list
- vegetables: shopping list
- 4-5 fresh zucchini, coarsely chopped shopping list
- 1 large eggplant, diced shopping list
- 1 large yellow onion, diced shopping list
- seasonings: shopping list
- 5 large ripe tomatoes (or one can of tomato sauce) shopping list
- dried cherries, about 2 tablespoons, chopped shopping list
- Moroccan dry oil-cured olives, generous handful, coarsely chopped (optional; please don't substitute canned black olives or Kalamatas; they won't be as good. If you have a Trader Joe's in your area, they carry pitted Moroccan olives.) shopping list
- pinenuts, about 3 tablespoons, lightly toasted shopping list
- pinch of fresh (or dried) oregano, chopped shopping list
- generous pinch of cumin (best if freshly ground) shopping list
- generous handful of fresh Italian parsley, chopped shopping list
- pinch of saffron, soaked in approx. 1 Tablespoon boiling water shopping list
- fresh-ground black pepper to taste shopping list
- sea salt to taste shopping list
- generous amount of olive oil shopping list
How to make it
- Begin by making a simple tomato sauce. Wash, core, and quarter tomatoes, and put into a saucepan on medium heat. Cook, stirring occasionally, until enough water has evaporated that it looks like a tomato sauce (probably about 30 minutes or so).
- Meanwhile, put your eggplant into the bottom of a large Pyrex baking dish and sprinkle generously with olive oil, salt, and pepper. Broil, stirring occasionally, until the eggplant is starting to get soft. Add the zucchini and onion, some more olive oil, more salt and pepper, and the oregano, and continue to broil until all the vegetables are getting fairly soft and a bit browned.
- In a large bowl (actually, I just used the big aluminum tray the leftovers came home in), mix the rice and minced meat. I used a mixture of lamb, beef, and chicken; don't be afraid to mix it up. I included onions and carrots that came with the meat, as well, chopped. Add tomato sauce, dried cherries, Moroccan olives, toasted pinenuts, cumin, parsley, saffron+water, some more olive oil, and more salt and pepper to taste. Mix well.
- Mix together the rice mixture with the vegetables, place together in the baking dish, and spread mixture evenly into the dish. Bake at 350 degrees Fahrenheit until the casserole is hot. I think it took about 30-45 minutes if I remember right, but I was out in the garden weeding my herbs, so I'm not 100% sure. If the top starts to look like it's going to dry out too much, put some foil on top.
- I served the dish as a main course, with small plates of cucumber salad, feta cheese, hoummous, and pita to accompany it.
- Final note: Although I originally conceived of this recipe as a way to use up leftover meat, and I think the meat adds a lot of flavor to the dish, I think it would still be a delicious and flavorful dish for vegetarians with the meat omitted. You might try adding grilled tempeh or marinated cooked chickpeas to add additional protein.