Dinner · Mediterranean · 15 min
Mediterranean Sardine and Cherry Tomato Confit over Wild Rice Pilaf
- Calories
- 648
- Protein
- 48g
- Carbs
- 76g
- Fat
- 19g
Ingredients
- 63.5 g wild rice
- 0.75 cup water
- 0.25 tsp salt
- 112.1 g canned sardines in extra-virgin olive oil with olives
- 200 g cherry tomato passata
- 15 g garlic
- 280 g Tuscan kale
- 2 tbsp flat-leaf parsley
Method
- 01Preheat oven to 400°F (200°C).
- 02Rinse the wild rice blend. In a saucepan, bring rice blend, 0.65 cups water, and a pinch of salt to a boil. Cover, turn heat to low, and simmer for 40-45 minutes until tender.
- 03In a shallow baking dish, mix cherry tomato passata with minced garlic and a pinch of salt. Roast in the oven for 20 minutes until thickened and aromatic.
- 04Gently nestle canned sardines along with their oil and olives into the tomato passata. Bake for 8-10 minutes until sardines reach an internal temperature of 145°F (63°C) and sauce sizzles at edges.
- 05While fish bakes, place kale and 2 tbsp water in a covered pan over medium heat; steam for 5 minutes until tender and bright green.
- 06To serve, place rice in a wide bowl, layer with steamed kale, top with baked sardine tomato confit, and sprinkle with chopped parsley.
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