Turkish · Dinner
Anchovy Rice Bake
Anchovy fillets and rice bake together in the oven with tomatoes, onion, and olive oil until the rice turns tender and the top edges crisp. A Turkish pilaf-bake technique layers salted anchovies through the rice so their brine seasons every grain, finished with lemon and parsley.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
548Calories
38.4gProtein
19.2gFat
63.1gCarbs
4.9gSugar
3.6gFiber
1215mgSodium
186mgChol
3.1gSat Fat
780mgPotassium
140mgCalcium
3.6mgIron
4.8mcgVitamin B12
14mgVitamin C
pescatarian
protein-rich
mediterranean
all-time-classics
Instructions
1
Prep
Rinse the rice under cold water until clear. Pat the anchovy fillets dry on paper towel. Preheat the oven to 400°F (200°C).
2
Saute
Warm the olive oil in an oven-safe skillet over medium heat. Cook the onion for 4 minutes until soft, then stir in the rice. Layer the tomato and half the anchovies over top, season with salt and pepper. Pour in the chicken stock, bring to a simmer, and cook for 2 minutes.
3
Bake
Arrange the remaining anchovies over the surface, cover with foil, and bake at 400°F (200°C) for 30 minutes until rice is tender and liquid absorbed; uncover the final 5 minutes to crisp the top.
4
Plate
Let the bake rest 5 minutes uncovered. Scatter the parsley and lemon juice over top and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g anchovy fillets
- 1 cup190g basmati rice
- 11 onion
- 11 tomato
- 4 tbsp4 tbsp olive oil
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge, for serving
