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Quinoa rice pilau with dill & roasted tomatoes

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 412
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 7
  • Protein 11
  • Fat 22
  • Fibre 2
  • Salt 0.54

Nutrition per serving

  • Calories 412
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 7
  • Protein 11
  • Fat 22
  • Fibre 2
  • Salt 0.54

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

  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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