Make an Easy, One-Skillet Meal

By David Hu

Here’s a recipe that’s especially welcome on nights when you just don’t feel like cooking. Meat, veggies and rice come together in one skillet, so dinner is an efficient, one-dish meal. You do have to cook some rice first, however, but if you have a rice cooker, it’s a simple matter to measure out the rice and water in the pot, turn it on and come back to it when the rice is done.

Ground beef or lamb, green pepper and eggplant are an especially delicious combination of Mediterranean flavors. Quick, easy and hearty, this is a great dish for a brisk fall day.

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Beef a la Grecque

1 tablespoon olive oil
1 clove garlic, minced
1 pound lean ground beef or ground lamb
1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon marjoram leaves, crushed
1 teaspoon fresh rosemary leaves, minced
1/4 teaspoon ground black pepper
1 can (8 ounces) tomato sauce
1 cup beef broth
1 pound eggplant, peeled and diced (about 4 cups)
2 cups cooked rice
1 cup grated mozzarella cheese

In large skillet over medium heat, heat oil. Add garlic and sauté until just starting to brown. Add beef, and sauté, crumbling meat. Cook until meat is no longer pink about 3 minutes. Add onion, green pepper marjoram, rosemary and pepper; sauté until vegetables are tender crisp, about 3 minutes more. Add tomato sauce, broth and eggplant. Cover and simmer 10 minutes or until eggplant is tender, stirring a few times. Stir in rice; sprinkle top with cheese. Cover and continue cooking 5 minutes longer. Makes 6 servings.

Recipe adapted from USA Rice Federation.

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