Quinoa rice pilau with dill & roasted tomatoes

Dinner with 12 ingredients.

Servings: 6

Total time: 35 minutes

Ingredients

• 100 gram basmati rice (brown or white)
• 50 gram pine nuts toasted
• 4 tablespoon olive oil
• 2 x 20 g packs dill chopped
• 500 millilitre chicken or vegetable stock (from a cube is fine)
• 2 garlic cloves finely chopped
• 3 stick celery sliced
• 0.5 teaspoon cumin seeds
• white fish, such as sea bass to serve
• 250 gram cherry tomatoes halved
• 1 onion thinly sliced
• 140 gram quinoa

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.