Sardines and Rice

Ingredients

 

¾ cup Arborio Rice

1 TBSP olive oil

1 TBSP avocado oil

1 TBSP butter

Lots of water

½ cup dried anchovies. Suggested: rehydrate ‘em first. ==>

    (or use a tin of sardines, diced?)

2 small shallots, sliced and chopped.

4 cloves fresh garlic, smashed and finely chopped

2 TBSP chopped green onions

1 jalapeño pepper, sliced and chopped.

4 young kale leaves, sliced finely

¼ tsp vegetable bouillon (consider chicken?)

½ roasted chicken breast, chopped small

2 TBSP Pad Thai sauce

1 large egg

1 or 2 TBSP sesame seeds

Instructions

Halfway through the process

Heat a large cast iron frying pan. Add the oils and butter, and sauté the shallots, garlic. Add the rice and chopped dry anchovies and sauté some more until the rice is a golden brown.  

Add half a cup of water (expect a lot of steam), while stirring. Every time the rice mixture absorbs (or boils off) the water, add more, always stirring. This will take at least half an hour.

Throughout the process, add other things. I added the bouillon, green onion and jalapeño early in the process, the kale and roast chicken late in the process. I’d always add the ingredients, stir briefly, add the water, and stir quite a lot more.

Immediately after one of the last additions of water, dig a hole in the middle of the pan and crack the egg into it. Scramble it in place, then mix it in with the rest.

Add Pad Thai sauce and ⅔ of the sesame seeds, and stir them in.

Serve, and garnish with remaining sesame seeds.