Rice salad with braised onions

Ingredients for 4 servings:

• 200 g rice
• 3 large onions
• 1 small can of chickpeas, drained
• 1 can of sardines, pickled in oil
• 5 cloves garlic
• 3 tbsp, heaped oregano, freshly chopped, possibly 4
• 3 tsp, heaped thyme leaves, freshly chopped
• 7 leaves sage, large, freshly chopped
• 5 large tomatoes, dried in oil
• Salt
• pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with chickpeas and sardines

Peel the onions, halve them, and slice them. Sauté them in a little oil over medium heat for about 20-25 minutes until golden brown. In the meantime, cook the rice according to the package instructions. Then rinse thoroughly with cold water. Transfer to a salad bowl. Add the drained chickpeas and toss the sardines and oil over the rice. Stir well. Peel and finely chop the garlic and herbs. Add to the onions, season well with salt and pepper, and cook for 1 minute, stirring continuously. Sprinkle everything, including the oil, over the rice mixture. Finely chop the sun-dried tomatoes and mix in. Season again with salt and pepper, if desired, and add a little more oil.