Quinoa Rice Pilau With Dill & Roasted Tomatoes
This recipe combines the freshness of cherry tomatoes with the earthy flavors of cumin and dill to create a hearty and nutritious dish. Perfectly cooked rice and quinoa come together in a flavorful blend, topped with the roasted tomatoes and toasted pine nuts for an added crunch. Enjoy this dish with your favorite white fish or a side of fresh green salad for a satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4 - 6
Nutrition
- Calories: 412 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.54 milligram of sodium
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