Quinoa rice pilau with dill & roasted tomatoes

Quinoa rice pilau with dill & roasted tomatoes

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(22 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Serves 4 - 6
Whip up a quinoa rice marvel in minutes - it's superhealthy and counts as 1 of 5-a-day

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal412
  • fat22g
  • saturates3g
  • carbs45g
  • sugars7g
  • fibre2g
  • protein11g
  • salt0.54g
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Ingredients

  • 250g cherry tomatoes, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 sticks celery, sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • ½ tsp cumin seeds

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 garlic cloves, finely chopped
  • 100g basmati rice (brown or white)
  • 140g quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 2 x 20g packs dill, chopped
  • 500ml chicken or vegetable stock (from a cube is fine)
  • 50g pine nuts, toasted
  • white fish, such as sea bass, to serve

Method

  1. Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.

  2. Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.

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Comments, questions and tips

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Comments (25)

srussb's picture
4

Really good receipe with great textures and flavours. Would have to agree with Vivi though in that I also thought that there was too much dill, so will definitely be reducing that next time.

bonnevivante's picture

The sea bass really complemented this dish and the roasted cherry tomatoes tasted wonderful.

However 40g dill gave the pilau too aniseed a flavour in the opinion of my husband and myself, so I'll try halving the quantity of dill next time. My son liked it however - so I think it must be a matter of taste.

I chose to use brown basmati rice with a cooking time of 25 minutes. Adding it at the same time as the quinoa meant that the quinoa was cooked 10 minutes before the rice and all the stock evaporated, so I had to add more stock. In future I'll cook the rice for 10 minutes before adding it.

charliedyer's picture
5

Simply divine. I have made this over and over again and is a hit with everyone who has eaten it. Very tasty and very healthy. A real winner.

maaike's picture
5

This is a great recipe. Instead of white fish I served it with slices of grilled halloumi. Yumm.

hannah_fuller's picture
5

This is so tasty, very easy I would highly recomend it

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