
Its important to rinse the rice before you start to remove excess starch which will stop the rice clumping when cooked.
350 g basmati rice
1 onions, diced
2 cloves garlic, finely diced
1 stick celery, diced
1 red chilli, sliced (or 1/2 tsp chilli flakes)
1 tbsp tomato purée
400 g tin chopped tomatoes
750 ml hot stock (chicken or vegetable)
1.5 tsp salt
2 x 120 g tins sardines in tomato sauce
torn basil leaves to finish
Pre heat the oven to 220c fan.
Put the rice in a fine mesh sieve and run under cold until the water runs clear, set aside.
Heat a splash of oil in a wide oven proof casserole pan, sauté onions and celery for 7 minutes until soft. stir in garlic, cook for a couple of minutes then add chilli, tomato purée and chopped tomatoes.
Add the rice and stir to combine, add the salt to taste to the stock and pour over the rice, don’t stir. Put a lid on or tightly seal with foil and bake for 25 minutes. Remove from the heat and leave to stand whilst still covered for 10 minutes.
Remove the cover, fork through the dish, sprinkle with sardines and finish with torn basil leaves.
Tomato & Sardine Pilaf
Ingredients
- 350 g basmati rice
- 1 onion diced
- 2 cloves garlic finely diced
- 1 stick celery diced
- 1 red chilli (or 1/2 tsp chilli flakes) fresh chilli sliced
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 750 ml hot stock (chicken or vegetable)
- 1.5 tsp salt
- 2 x 120 g tins sardines in tomato sauce
- torn basil leaves to finish
Instructions
- Pre heat the oven to 220c fan.
- Put the rice in a fine mesh sieve and run under cold until the water runs clear, set aside.
- Heat a splash of oil in a wide oven proof casserole pan, sauté onions and celery for 7 minutes until soft. stir in garlic, cook for a couple of minutes then add chilli, tomato purée and chopped tomatoes.
- Add the rice and stir to combine, add the salt to taste to the stock and pour over the rice, don't stir. Put a lid on or tightly seal with foil and bake for 25 minutes. Remove from the heat and leave to stand whilst still covered for 10 minutes.
- Remove the cover, fork through the dish, sprinkle with sardines and finish with torn basil leaves.
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