Entree: Malta – Ross il-Forn (Oven-baked rice casserole layered with a savory tomato and meat sauce, peas, and eggs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 2 cups (400 g) long-grain rice
- 4 cups (960 ml) chicken or beef stock
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 1/2 cups (360 ml) tomato passata or crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (150 g) frozen peas, thawed
- 3 large eggs, hard-boiled and quartered
- 2 large eggs, beaten
- 1 cup (100 g) grated Parmesan or aged cheese
- 1/2 cup (50 g) fresh breadcrumbs
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) dried basil
- 1/4 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) salt, divided
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). In a medium saucepan, bring the stock to a gentle simmer. Add the rice and 1/2 tsp (3 g) salt, cook uncovered for 10 minutes until rice is almost tender but still slightly firm; drain any excess liquid and set rice aside.
2. Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook 5–7 minutes until translucent. Add garlic and cook 1 minute until fragrant.
3. Increase heat to medium-high and add the ground beef and pork. Cook, breaking up meat, until browned and no longer pink, about 6–8 minutes. Season with oregano, basil, black pepper, and 1 tsp (6 g) salt.
4. Stir in the tomato paste and tomato passata, reduce heat and simmer 8–10 minutes until sauce thickens. Stir in the peas and chopped parsley, then remove from heat.
5. In a large mixing bowl, combine the par-cooked rice with half of the grated cheese and half of the beaten eggs; mix to coat rice evenly. Fold in about two-thirds of the meat sauce, reserving the rest for topping.
6. Grease a 9x13-inch (23x33 cm) baking dish. Spread half of the rice mixture into the dish. Arrange the quartered hard-boiled eggs evenly over the layer, then top with the remaining rice mixture. Spoon the reserved meat sauce over the top.
7. Mix remaining beaten egg with remaining cheese and breadcrumbs; sprinkle evenly over the casserole to form a crust. Bake uncovered 25–30 minutes until the top is set and golden.
8. Let rest 10 minutes before cutting. Garnish with extra parsley and serve warm.