Lunch · Mediterranean · 10 min
Mediterranean Sardine and Artichoke Heart Grain Bowl with Lemon-Herb Vinaigrette
- Calories
- 618
- Protein
- 33g
- Carbs
- 74g
- Fat
- 22g
Ingredients
- 110.5 g Sardines in extra virgin olive oil with sliced Spanish manzanilla olives
- 35.6 g Wild American Basmati white rice, wild rice, brown and red rice blend
- 300.0 g Artichoke hearts, canned/jarred
- 100 g Carrots, raw, julienned
- 26 g Pomodorina with fresh basil pasta sauce
Method
- 01Prepare the rice: Rinse the wild rice blend under cold water until clear. Combine in a pot with 1.5 cups of water, bring to a boil, then reduce to a simmer, covered, for 40-45 minutes until tender and fluffy. Fluff with a fork and set aside to cool slightly.
- 02Prepare the aromatics: While the rice cooks, julienne the carrots into matchsticks and drain the artichoke hearts, quartering them if they are large.
- 03Assemble the base: In a wide serving bowl, create a bed of the warm rice.
- 04Arrange the proteins and vegetables: Nestle the sardines (with the accompanying olive oil and sliced olives from the tin) into the center of the rice. Artfully arrange the artichoke hearts and raw julienned carrots around the perimeter to create a vibrant contrast.
- 05Finish: Pour the Pomodorina sauce over the warm rice to act as a savory, herbaceous binder. The residual heat from the rice will warm the sauce and soften the sardines slightly, allowing the flavors to meld. Serve immediately while the rice is still steaming, ensuring each bite captures the brine of the olives, the sweetness of the tomatoes, and the earthiness of the wild grain blend.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
