'via Blog this'
and I gave it a go....
Ingredients
- 250g cherry tomatoes , halved ( I used some dehydrated baby tomatoes
- 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)- optional IMO
- 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 ( optional)
- 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
No comments:
Post a Comment