Ingredients
- 2 X 105g (3.7oz) tins boneless sardine fillets in olive oil, drained
- 2 tbsp salted butter
- 2 tsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika
- Chilli flakes to taste
- 8 large spring onions (scallions) finely sliced
- 2 X 280g (9.8oz) packets of Veetee basmati and wild rice
- Salt
Direction
1. Preheat the grill to high and grill the sardines for about 5 mins turning half way through. Set the fish aside somewhere warm.
2. Add the butter and oil in a frying pan over medium heat until the butter starts foaming and quickly mix in the cinnamon, coriander, paprika and chilli.
3. Add the spring onions into the spiced butter and fry 1 min.
4. Then stir in the rice, season with salt, mix until well combined and fry for about 3 mins till warmed through.
5. Serve the rice topped with the grilled sardine fillets.