Summer Sardine Butter Rice Salad

Summer Sardine Butter Rice Salad

Serves: 2–4
Time: 25 minutes (plus optional chilling)

🐟 Ingredients:

• 1 cup jasmine or basmati rice (or leftover rice, cooled)
• 1–2 tablespoons sardine butter (made from tinned sardines, softened butter, lemon zest, Dijon, herbs)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ¼ cup Kalamata olives, sliced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon capers, drained
• Juice of ½ lemon
• 1–2 teaspoons white wine vinegar (optional)
• Salt & pepper to taste
• Chopped parsley or dill to finish

🥣 Directions:

1. Cook and cool the rice if not using leftovers.
2. While warm, fold in sardine butter so it melts and infuses the rice.
3. Let rice cool to room temp or chill in the fridge for 15–20 minutes if you want a cold salad.
4. Add chopped cucumber, tomatoes, olives, onion, and capers.
5. Dress with lemon juice, vinegar (if using), salt, and pepper.
6. Garnish with fresh herbs.

🌞 Serving Ideas:

• Serve on butter lettuce leaves for a light lunch.
• Top with a soft-boiled egg or crumbled feta.
• Pair with grilled veggies or pita.