Breakfast · Mediterranean · 5 min
Mediterranean Sardine and Wilted Arugula Breakfast Bowl
- Calories
- 512
- Protein
- 28g
- Carbs
- 62g
- Fat
- 18g
Ingredients
- 89.4 g Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives
- 66.1 g Jasmine rice with red & wild rice premium rice blend
- 202.9 g Arugula, raw
- 30 g California Champagne vinegar
- 20 g Pomodorina with fresh basil pasta sauce
Method
- 01Prepare the rice blend according to package instructions until tender and fluffy.
- 02In a small saucepan, warm the Pomodorina sauce over low heat until it just begins to bubble and the aroma of fresh basil and garlic fills the kitchen.
- 03In a separate wide skillet, add the arugula over medium-low heat. Toss gently for 30 seconds until just wilted but still vibrant green. Deglaze the pan with the Champagne vinegar, tossing to coat.
- 04To assemble, spoon the warm rice into a shallow bowl. Top with the wilted arugula, then arrange the sardines and olives from the tin over the greens.
- 05Spoon the warm tomato-basil sauce over the sardines. The heat from the sauce will gently warm the fish. Serve immediately while the contrast between the cool, peppery arugula and the rich tomato sauce is most pronounced.
Cook it with the whole plan around it
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