Sardine Rice Bowl

Ingredients

1 cup white rice

1 can of sardines

1/2 cup cilantro, chopped

Canned Sweet corn

Pickled onions

Feta cheese

1/2 tbsp butter

Salt to taste

Directions

• Wash 1 cup of rice under running water until the water runs clear.

• Bring a cup of water to a boil. Once it starts bubbling, add the rice with salt and a 1/2 tbsp of butter.

• Stir the pot a few times to mix in the butter and salt. Reduce the heat on the stove, cover the pot and let the rice cook through ~7-10minutes.

• In a pan on medium heat, gently sauté your sardines and pickled onions.

• Once the sardines are cooked to your liking, plate them in a bowl on top of the cooked rice.

• Add warm sweet corn, more of the pickled onions and chopped cilantro on top.

• Sprinkle feta cheese on top and enjoy!

Notes: For pickled onions, finely slice a whole red onion and add to a jar of red wine vinegar with salt and black pepper at your discretion. Store in the fridge for up to one week.

In this recipe I used sardines canned in mustard. This added an extra layer of flavor that I enjoyed, so don't be afraid to try sardines canned in "out of the box" liquids/sauces.