1 1/2 cups uncooked rice
1 can sardines in oil
50 grams mushroom, cut in half
6 pearl onions, peeled
2 cloves garlic, minced
1 bunch watercress, cut into 2 centimeters pieces
300 milliliters water
1 tablespoon white wine vinegar
1 teaspoon bouillon granules
1 chili pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Method of Preparation
Take out the sardines from the can and set aside.
Combine uncooked rice, the oil from the can, minced garlic and the seasonings and give it a quick mix. Add in mushrooms, pearl onions, tomato and sardines.
Cook in rice cooker (approximately 1 hour)
Garnish with watercress and season with more pepper if desired.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.