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


You'll need

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)

Method

  • 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.


At A Glance

  • Serves 4 people
GT
Signature Collection

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At A Glance

  • Serves 4 people

Drink Suggestion

Bone-dry white vermentino.

Featured in

Feb 2010

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