Summary

Ingredients

• 200 g rice
• 3 large onion (s)
• 1 small Can (s) chickpeas, drained
• 1 can sardines, marinated in oil
• 5 cloves garlic
• 3 tablespoon, heaped oregano, freshly chopped, possibly 4
• 3 teaspoons, heaped thyme leaves, freshly chopped
• 7 leaves sage, large, freshly chopped
• 5 large tomato (s), dried in oil
• salt
• pepper
• oil

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Instructions

1. Peel the onions, cut in half, cut into slices, and stew until golden yellow in a little oil at medium temperature for about 20-25 minutes.
2. In the meantime, cook the rice according to the instructions on the package and then rinse it thoroughly with cold water, place in a salad bowl, add the drained chickpeas and sprinkle the sardines with oil over them and stir well.
3. Peel and finely chop the garlic, as well as the herbs. Add to the onions, season with salt and pepper and roast for 1 minute while stirring.
4. Spread everything including the oil over the rice mixture. Finely chop the sun-dried tomatoes and mix in.
5. If necessary, season again with salt and pepper and pour in some oil.