Char-grilled vine-leaf sardines with brown rice, pine nuts and barberries – Gourmet Traveller

Ingredients

• 250 gm brown rice
• 50 gm pine nuts
• ½ Spanish onion, thinly sliced
• 50 ml red wine vinegar
• 30 ml lemon juice
• 1 garlic clove, finely chopped
• 80 ml (1/3 cup) extra-virgin olive oil, plus extra for brushing
• 10 mg (¼ cup) dried barberries, soaked in hot water for 10 minutes, drained (see note)
• ½ cup each coarsely torn flat-leaf parsley, mint and dill sprigs
• 8 sardines (about 150gm each)
• 4 large vine leaves in brine, rinsed, stalks trimmed, halved lengthways (see note)