Main Course
Anchovy and Rice Bake
The rice bakes between two layers of anchovies, one under it and one on top.
- Gluten-free
- Prep
- 20 min
- Cook
- 45 min
- Servings
- 4
Ingredients
How many servings?
- 2 cups (400 ml) rice
- 2 tbsp butter
- 1 onion
- 2 tbsp pine nuts
- 2 tbsp raisins
- 1 tsp allspice
- 1 pinch black pepper
- 2 tsp salt
- 2½ cups (500 ml) water
- ½ bunches dill
- 2 tbsp sunflower oil
- 600 g anchovy
Method
- Rinse and drain the rice. Cook the chopped onion and pine nuts in the butter for 4 minutes.
- Add the rice, raisins, allspice, black pepper and half the salt, and stir for 2 minutes. Add the water and bring to a boil, then cover and simmer over low heat for about 8 minutes, until the rice has absorbed most of the water.
- Stir the chopped dill into the rice. Heat the oven to 200 °C.
- Salt the cleaned, butterflied anchovies with the rest of the salt and lay half of them skin side down in an oiled tray.
- Spread the rice on top and cover it with the remaining anchovies, skin side up.
- Drizzle the sunflower oil over the anchovies. Bake in the preheated oven at 200°C for 25–30 minutes, until the anchovies are fully cooked and golden on top. Remove from the oven, let rest for 5 minutes, then slice and serve.