Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.