Quinoa rice pilau with dill & roasted tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4 - 6
Skip to ingredients
- 250g cherry tomatoeshalved
- 4 tbsp olive oil
- 1 onionthinly sliced
- 3 sticks celerysliced
- ½ tsp cuminseeds
- 2 garlic clovesfinely chopped
- 100g basmati rice(brown or white)
- 140g quinoa
- 2 x 20g packs dillchopped
- 500ml chicken or vegetable stock(from a cube is fine)
- 50g pine nutstoasted
- white fish, such as sea bassto serve
Nutrition: per serving
- kcal412
- fat22g
- saturates3g
- carbs45g
- sugars7g
- fibre2g
- protein11g
- salt0.54glow
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.
