AT A GLANCE
|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.