250 gmbrown rice50 gmpine nuts½Spanish onion, thinly sliced50 mlred wine vinegar30 mllemon juice1garlic clove, finely chopped80 ml(1/3 cup) extra-virgin olive oil, plus extra for brushing10 mg(¼ cup) dried barberries, soaked in hot water for 10 minutes, drained (see note)½ cup eachcoarsely torn flat-leaf parsley, mint and dill sprigs8sardines (about 150gm each)4large vine leaves in brine, rinsed, stalks trimmed, halved lengthways (see note)
Cook rice in boiling salted water until just tender (15-20 minutes), drain and refresh.
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.
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,