Char-grilled vine-leaf sardines with brown rice, pine nuts and barberries

AT A GLANCE

  • Serves 4 people

  • 250 gm brown rice
  • 50 gm pine nuts
  • ½ Spanish onion, thinly sliced
  • 50 ml red wine vinegar
  • 30 ml lemon juice
  • 1 garlic clove, finely chopped
  • 80 ml (1/3 cup) extra-virgin olive oil, plus extra for brushing
  • 10 mg (¼ cup) dried barberries, soaked in hot water for 10 minutes, drained (see note)
  • ½ cup each coarsely torn flat-leaf parsley, mint and dill sprigs
  • 8 sardines (about 150gm each)
  • 4 large vine leaves in brine, rinsed, stalks trimmed, halved lengthways (see note)
01   Cook rice in boiling salted water until just tender (15-20 minutes), drain and refresh.
02   Meanwhile, dry-roast pine nuts until golden (2-3 minutes), set aside. Combine onion, vinegar, lemon juice and garlic in a non-reactive bowl and stand until onion changes colour (4-5 minutes), add olive oil and season to taste. Add barberries, herbs, rice and pine nuts, season to taste and set aside.
03   Preheat a char-grill over medium-high heat. Wrap each sardine in a piece of vine leaf, then brush with a little oil. Char-grill, turning once, until slightly charred and sardines are firm (3-4 minutes each side), then serve hot with brown rice, pine nuts and barberries.

Note Barberries and vine leaves are available from select delicatessens. If barberries are unavailable, substitute currants.

Topics:

PINE NUTS, RICE, FISH, SUMMER, MODERN AUSTRALIAN, ENTREE, DRINK SUGGESTION, SEAFOOD, SARDINES

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

BONE-DRY WHITE VERMENTINO. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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