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Tomato, Sweetcorn & Sardine Pilaf

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, sweetcorn & Sardine Pilaf

Tomato & Sardine Pilaf

Jules
It's important to rinse the rice before you start to remove excess starch which will stop the rice clumping when cooked.
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Prep Time 5 mins
Cook Time 41 mins
Course Main Course
Servings 4 people
Calories 376.9 kcal

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.

Video

Nutrition

Calories: 376.9kcalCarbohydrates: 83.4gProtein: 8.4gFat: 0.9gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 1776.5mgPotassium: 483.8mgFiber: 3.8gSugar: 7.6gVitamin A: 678IUVitamin C: 12.4mgCalcium: 72.8mgIron: 2.2mg
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