Cuttlefish with Rice and Sun-Dried Tomatoes

Ingredients

• cleaned cuttlefish3.03 oz (86 g)
• fine salt0.03 oz (0.88 g)
• Mediterranean herb blend0.01 oz (0.29 g)
• long-grain rice1.98 oz (56 g)
• carrots1.83 oz (52 g)
• fresh thyme0.04 oz (1.2 g)
• sun-dried tomatoes in olive oil0.63 oz (18 g)
• garlic0.06 oz (1.8 g)
• refined olive oil0.1 oz (2.9 g)

Directions

1. Sauté the cuttlefish in oil; season with salt and spices.
2. Near the end of cooking, add chopped garlic and thyme sprigs.
3. Dice the carrot, quarter the sun-dried tomatoes, and mince the garlic.
4. Sauté the carrot in oil until golden, then add the garlic and sun-dried tomatoes.
5. Cook the rice in salted water until tender.
6. Combine the rice with the sautéed carrot, garlic, and tomatoes and heat through.
7. Spoon the rice onto a plate.
8. Place the cuttlefish on top.
9. Garnish with a thyme sprig.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.