- 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
Method
- 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.