Quinoa, Rice and Tomato Pilav

source: Karen Martini - Feasting


Quinoa is an extremely nutritious, slightly nutty-flavoured grain. This pilav (Turkish for pilau) is a great accompaniment to fish or chicken and can be served hot or cold.


800 g tomatoes, peeled and diced
400 ml chicken stock
1 vegetable stock cube
3 tbsp olive oil
80g butter
4 shallots, finely diced
6 cloves garlic, diced
320g basmati rice, rinsed
200g quinoa, rinsed
6 sprigs thyme, leaves pulled off
salt and pepper


Purée the diced tomato, then place in a small saucepan with the chicken stock and bring to the boil. Add the stock cube and boil for 1 minute, then remove from the heat and set aside.


Heat the olive oil and half the butter in a medium, wide-based saucepan over medium heat and cook the shallot and garlic, stirring, for 2 minutes. 


Add the rice and quinoa and stir to coat well in the oil and butter. Pour in the tomato stock and bring to a simmer. 


Stir in the thyme, then reduce the heat to low, cover the pan with a tight-fitting lid and cook for 15 minutes. 


Remove from the heat. Fork through the remaining butter and season with salt and pepper. Replace the lid and allow to stand for 5 minutes before serving.


Note: Amaranth seed can be used instead of quinoa as this is a close relative which might even be more nutritious than quinoa if the amaranth is wild grown. (Amaranth is an edible weed).