Name: Quinoa rice pilau with dill & roasted tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 250g cherry tomatoes halved; 4 tbsp olive oil; 1 onion thinly sliced; 3 sticks celery sliced; ½ tsp cumin seeds; 2 garlic cloves finely chopped; 100g basmati rice (brown or white); 140g quinoa; 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

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Quinoa rice pilau with dill & roasted tomatoes

Quinoa rice pilau with dill & roasted tomatoes

Good Food team

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Serves 4 - 6

More effort

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.27 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

250g cherry tomatoes

halved
4 tbsp olive oil
1 onion

thinly sliced
3 sticks celery

sliced
½ tsp cumin

seeds
2 garlic cloves

finely chopped
100g basmati rice

(brown or white)
140g quinoa
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

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Nutrition: per serving

kcal412
fat22g
saturates3g
carbs45g
sugars7g
fibre2g
protein11g
salt0.54g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2006

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A star rating of 4.8 out of 5.27 ratings

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