Lunch · Mediterranean · 10 min
Sardine and Rainbow Chard Skillet with Tomato-Basil Essence
- Calories
- 450
- Protein
- 24g
- Carbs
- 48g
- Fat
- 16g
Ingredients
- 74.0 g Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives
- 233.6 g Rainbow Swiss chard, stems thinly sliced, leaves torn
- 36.9 g Pomodorina with fresh basil pasta sauce
- 93.4 g Garden vegetable brown rice seasoned with bell peppers, carrots, and corn
- 9.4 g Fresh garlic, minced
Method
- 01Place a wide, heavy-bottomed skillet over medium heat. Add the sliced rainbow chard stems and minced garlic, stirring until the stems begin to soften and release their earthy aroma, about 3 minutes.
- 02Add the torn chard leaves and a splash of water, covering the pan for 2 minutes until just wilted. Fold in the garden vegetable brown rice, allowing it to heat through and absorb the juices from the greens.
- 03Push the mixture to the sides of the pan to create a well. Pour the Pomodorina sauce into the center, letting it bubble and concentrate. Gently nestle the sardines into the sauce, allowing them to warm through without breaking apart.
- 04Plating: Transfer the rice and chard to a shallow bowl, top with the sardines and the reduced tomato-basil sauce. Finish with a final crack of black pepper if desired.
Cook it with the whole plan around it
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