Low FODMAP Recipe - Quinoa rice pilau with dill & roasted tomatoes -  Gluten free recipe

Ingredients


250g tomatoes, halved

3 tbsp olive oil

1 tbsp chopped chives

2 sticks celery, sliced

½ tsp cumin seeds

1 tbsp garlic infused oil

100g basmati rice (brown or white)

140g quinoa

2 x 20g packs dill, chopped

500ml low FODMAP vegetable stock

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  celery and cumin c, 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, chives, garlic oil and pine nuts, and gently stir through.



Recipe adapted from: Good Food

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