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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

An interesting change from the usual lamb or beef and eggplant moussaka. Adapted from Cuisine Magazine, February 1982. I recommend reducing the amount of salt; the cheese will make it salty enough. This may be assembled several hours in advance, covered and refrigerated. Bring to room temperature 15 minutes before ready to bake. Cook time does not include resting time.

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons oil in a large skillet over medium heat.
  2. Add peppers and onions, 1/2 teaspoon salt, and black pepper.
  3. Saute until vegetables are just softened, about 10 minutes.
  4. Remove and set aside.
  5. Heat remaining oil in same skillet over medium heat.
  6. Add pork and garlic.
  7. Cook, stirring to break up lumps, until meat loses all trace of pink, about 10 minutes.
  8. Add tomato paste, oregano, black pepper, 1/2 teaspoon salt, and 1/2 cup cheese.
  9. Remove and set aside.
  10. Preheat oven to 350° F,.
  11. Melt butter in a medium saucepan over medium heat.
  12. Stir in flour.
  13. Reduce heat to medium-low and cook, stirring constantly, 3 minutes.
  14. Increase heat to medium and whisk in milk.
  15. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until mixture is thickened and smooth, about 5 minutes.
  16. Beat eggs lightly.
  17. Gradually whisk in about 1/2 cup of the hot milk mixture.
  18. Gradually whisk egg mixture back into remaining milk mixture.
  19. Add 1/2 cup Parmesan, remaining salt, and black pepper to taste.
  20. Spread rice in the bottom of a greased 1 1/2 quart casserole or 8" square baking pan.
  21. Spread a few spoonfuls of sauce over rice.
  22. Spoon vegetable mixture over rice.
  23. Spoon pork mixture over vegetables.
  24. Top with remaining sauce and remaining cheese.
  25. Bake until top is puffed and golden, about 1 hour.
  26. Let rest 10 minutes before serving.