Use up your stash of canned sardines to make this easy, garlicky mushroom and tomato rice dish.
1 1/2 cups uncooked rice
1 can sardines in oil
50 grams mushroom, cut in half
6 pearl onions, peeled
2 cloves garlic, minced
1 bunch watercress, cut into 2 centimeters pieces
300 milliliters water
1 tablespoon white wine vinegar
1 teaspoon bouillon granules
1 chili pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Take out the sardines from the can and set aside.
Combine uncooked rice, the oil from the can, minced garlic and the seasonings and give it a quick mix. Add in mushrooms, pearl onions, tomato and sardines.
Cook in rice cooker (approximately 1 hour)
Garnish with watercress and season with more pepper if desired.
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