dinner

Mediterranean Sardine and Cherry Tomato Confit over Wild Rice Pilaf

Name: Mediterranean Sardine and Cherry Tomato Confit over Wild Rice Pilaf
Ingredients: 112.1 g Sardines in extra virgin olive oil with sliced Spanish manzanilla olives; 63.5 g Wild brown rice long grain brown and wild rice with a savory blend of herbs and seasonings; 200 g Cherry tomato passata; 280 g Tuscan kale; 15 g Garlic, fresh

Nutrition

768

kcal

Calories

42.4

Protein

85.8

Carbs

25.3

Fat

AI Insight

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Ingredients(5)

Sardines in extra virgin olive oil with sliced Spanish manzanilla olives112.1 g

Wild brown rice long grain brown and wild rice with a savory blend of herbs and seasonings63.5 g

Cherry tomato passata200 g

Tuscan kale280 g

Garlic, fresh15 g

Instructions

Preheat oven to 400 deg F (200 deg C).

Rinse the wild rice blend thoroughly. Combine with water in a medium saucepan, bring to a boil, then cover and reduce to a simmer for 40-45 minutes until tender and nutty.

In a shallow baking dish, combine the cherry tomato passata with minced fresh garlic. Place in the oven to roast for 20 minutes until the sauce thickens and the aroma is sweet and savory.

Add the sardines (including the olive oil and olives from the tin) to the tomato mixture in the baking dish. Gently nestle them into the sauce and roast for another 8-10 minutes until the sardines are warmed through and the edges begin to sizzle.

While the fish roasts, steam the Tuscan kale in a covered pan with a splash of water until bright green and tender, about 5 minutes.

To plate, spoon a generous portion of the wild rice into a wide bowl. Top with the steamed kale. Carefully ladle the roasted sardine and tomato confit over the top. Garnish with fresh chopped flat leaf parsley for a bright, herbaceous finish.