Ingredients:
- 1 can of Sardines with Gomes da Costa Oil (125g)
- 1 cup (tea) uncooked rice (200g)
- 4 tablespoons ready-made tomato sauce (60g)
- Half a cup (tea) of canned peas, drained (100g)
- Half a cup (tea) of canned hearts of palm, chopped (70g)
- Half a cup (tea) of canned corn (100g)
- 2 tablespoons green olives, chopped (18g)
- 2 chopped boiled eggs (120g)
- 1 tablespoon grated Parmesan cheese (10g)
Preparation mode:
Prepare the rice as usual using sardine oil. Involve tomato sauce in cooked rice. Add to the rice, peas, hearts of palm, corn and olives. Mix. Mix the sardines and the boiled egg with the rice. Put the rice in a refractory form.
Sprinkle the Parmesan over the surface. Place in a preheated medium oven (180°C) for about 20 minutes or until the rice is hot.
VARIATION: Replace pickled vegetables with broccoli cooked and seasoned with salt.
- Yield: 5 servings
- Total time: 40 minutes
