Pilafi me kima (baked rice with mince)
serves
4
“Yiayia’s mum taught her how to make this dish when she was only 15 years old. Yiayia calls her mum’s dishes ‘village food’. They were made using ingredients from the garden (or the neighbour’s garden!) and the local surroundings. They are simple and comforting, and remind Yiayia of when she was a girl.” – Daniel and Luke Mancuso
Ingredients (11)
- 1/4 cup (60ml) canola oil
- 1 large brown onion, diced
- 5 yellow bullhorn peppers (or capsicums), diced
- 220g mince (half beef topside, half pork fillet, minced twice; ask your butcher to do this for you)
- 1 tbs salt
- 1 tbs ground paprika
- 2 tsp dried oregano
- 1 tsp chilli flakes
- 1 tsp black pepper
- 600g medium-grain rice, well rinsed
- 1 cup chopped flat-leaf parsley
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 220°C (200°C fan-forced).
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2.Heat the oil in a large frypan over medium heat, add the onion and cook for about 5 minutes, until soft and translucent. Add the bullhorn pepper and cook for 5 minutes or until soft, then increase the heat to medium-high and add the mince, salt, paprika, oregano, chilli flakes and black pepper and cook, breaking up any lumps of mince with the back of a wooden spoon, for 5 minutes or until well browned. Remove from the heat and stir through the rice.
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3.Transfer the mince mixture to a 30cm x 23cm roasting pan and pour over 875ml of boiling water. Scatter over the parsley, then transfer to the oven and cook for 30 minutes.
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4.Remove the pan from the oven and stir and fluff the rice with a fork. If the rice appears dry, add another 1/2 cup (125ml) of boiling water. Return to the oven and cook for a further 15 minutes, until the rice is tender.
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