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Shannon McLane
Rice salad with sardines and zucchini
A tasty recipe. The main course contains the following ingredients: fish, olive oil, onions (sliced), garlic (chopped), paprika, yellow rice (325 g), zucchini, sardine fillets (a 120 g) and tomatoes.
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Ingredients
Directions
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Heat 2 tablespoons of olive oil in a thick-bottomed pan and fry the onion, garlic and paprika for 1-2 minutes on low heat.
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Scoop the rice through and add 500 ml of water and salt to taste.
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Boil the rice covered over low heat for 10 minutes.
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Scrape the zucchini into long, thin slices with a cheese slicer.
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Brush them with 2 tablespoons of olive oil and roast them in a hot grill pan in 4-5 minutes until nicely browned and done.
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Sprinkle with salt and pepper.
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Drain the sardines in a sieve and cut the tomatoes into pieces.
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Spoon the tomatoes through the rice and serve the rice salad in four deep plates.
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Place the sardines and grilled zucchini ribbons on them..
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Nutrition
545Calories
Sodium13% DV320mg
Fat34% DV22g
Protein34% DV17g
Carbs23% DV69g
Fiber8% DV2g
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