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)
2 x 20g packs dill, chopped
500ml low FODMAP vegetable stock
50g pine nuts, toasted
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