Gyros rice casserole is a dish inspired by traditional Greek cuisine, specifically Giouvetsi. Contrary to the traditional recipe, instead of orzo pasta, we will use long-grain rice, much more easily available in our country, for our casserole.
The gyros rice casserole prepared in this way will surely be enjoyed by your whole family – it will be perfect for a warm lunch or dinner.
- 400 g of beef,
- 200 g jasmine rice,
- 1 red onion,
- 1 carrot,
- 1 can of chopped tomatoes (400 g),
- 200 ml of tomato trade passe,
- 100 ml of dry red wine,
- 2 cloves of garlic,
- ½ teaspoon of cinnamon,
- ½ teaspoon of sugar,
- salt, freshly ground pepper,
- olive oil (for frying),
- about 500 ml of water,
- 100 g feta cheese or hard mozzarella (optional),
- parsley (for decoration).
Clean the meat of fat and membranes. Cut into quite large cubes. Fry in a large amount of olive oil in a deep pan.
Dice the onion. Peel the carrot and cut into half-slices. Add to the pan with the meat. Fry for a few minutes, stirring occasionally.
Pour wine into the pan and add sugar. After a few minutes, add tomatoes and tomato paste. Simmer covered for about an hour (until the meat becomes soft), adding a little water from time to time. Finally, season with salt, pepper and cinnamon.
Transfer the sauce to an ovenproof dish. Add rice to it and stir. Add some more water so that the rice is covered with liquid. Place the covered dish in the oven preheated to 180°C. Bake for half an hour until the rice is completely cooked. At the end, you can sprinkle the dish with crumbled cheese. Then bake for an additional few minutes uncovered.
The gyros rice casserole can be decorated with fresh parsley before serving.
Source: Terazgotuje.pl
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