Tomato and basil rice with grilled sardines

Bring taste of Spain to your table.

Serves
4
Preparation time
15 minutes
Cooking time
25 minutes

Ingredients

  • 5 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • 2 tbsp sundried tomato purée
  • 300g long-grain rice
  • 600ml vegetable stock
  • 8 sardines, gutted and cleaned, head and tail removed if preferred
  • 1 fresh lemon, sliced into 8 wedges
  • 25g butter
  • 250g vine-ripened plum tomatoes, seeded and diced
  • 25g basil leaves, roughly torn
  • salt and freshly ground black pepper

Method

  1. Heat 3 tbsp of the oil in a large pan and fry the onion and garlic until soft – around 3 minutes. Stir in the tomato purée and rice and cook, stirring, for 2 minutes. Pour in the vegetable stock and bring to the boil. Cover and simmer gently for 15 minutes, stirring from time to time.
  2. Meanwhile, brush the sardines with the remaining oil. Make several vertical slits on both sides of each sardine and place a lemon wedge in its belly cavity. Grill for 2 to 3 minutes per side until cooked through.
  3. When the rice has absorbed all the stock and is tender, stir in the butter, tomatoes and basil. Season and serve with the sardines.

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