Sardine Rice

Name: Sardine Rice
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: sardine; 1 tsp salt; 1 onion; 2 bay leaf; 2 garlic clove; 1 bell pepper; 1 tomato; 1 bunch parsley; white pepper; water; 1 tbsp olive oil; rice; vinegar

A traditional Portuguese dish made with very tender rice infused with aromatic herbs, topped with sardines and finished with a touch of vinegar to balance their richness.

Total time : 5 min
Servings : 4 servings
Difficulty : Medium

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Nutrition · per serving · Estimate

73 kcal

Protein

1.2 g

Carbs

8.4 g

Fat

4 g

Macronutrients

Protein

2% RI

1.2 g

Carbs

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FlorianShared by @florian

Photo · Amadeu Costa

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rice

vinegar

Steps

1
Scale and gut the sardines, removing the heads and entrails while keeping the roe or milt if present, then cut off the tails and fins.
2
Wash the sardines until they no longer release any blood, then sprinkle them with salt.
3
Place the onion, bay leaves, garlic, bell pepper, tomato, parsley stems, white pepper, a small amount of water, and a drizzle of olive oil in a saucepan.
4
Boil this mixture for five minutes.
5 min
5
Remove the solid aromatics from the saucepan, allowing the preserved parts of the sardines to crumble into the broth, then add enough water for the desired amount of rice.
6
Add the rice as soon as the water begins to boil and cook it until very tender and the grains are well separated.
7
When the rice is ready, add a few drops of vinegar to cut through the fat released by the sardines.
8
Transfer the rice while still very hot to a serving dish and arrange the sardines on top.

3% RI

8.4 g

of which sugars

2% RI

2.2 g

Fat

6% RI

4 g

of which saturates

3% RI

0.5 g

Fiber

7% RI

1.8 g

Minerals

Sodium

20% RI

488 mg

Potassium

12% RI

233 mg

Calcium

2% RI

18 mg

Iron

4% RI

0.5 mg

Magnesium

3% RI

13 mg

Zinc

2% RI

0.2 mg

Vitamins

Vitamin C

84% RI

67 mg

Vitamin D

0% RI

0 µg

Vitamin A

3% RI

23 µg

Vitamin B6

7% RI

0.1 mg

Vitamin B12

0% RI

0 µg

8/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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