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Quinoa rice pilau with dill & roasted tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4 - 6
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
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.
