Ingredients for 4 servings; 30 minutes prep/cooking time 

3 cans tinned smoked sprats or other small herring 

3 tablespoons olive oil (drained from the canned fish) 

¾ cup diced yellow onion 

2 cups thinly sliced leek greens 

1 ½ cups rice (Arborio or a long-grained variety) 

2 cups vegetable or chicken stock 

2 tablespoons preserved lemon peel, finely diced 

2 tablespoons freshly squeezed lemon juice 

Sea salt and ground white pepper, to taste 

Garnish:  ¼ cup minced parsley and 1/2 cup Ritz Cracker crumbs 

Heat the oil in a skillet over medium heat.  Cook the onions and leeks for 5 minutes or until they soften, stirring often.  Add the rice and stir to coat the grains.  Pour in the broth, bring to a simmer, cover and cook over medium-low heat for 15 minutes, or until the rice is just tender.  Fold in the preserved lemon and 1 tablespoon of lemon juice.  Add remaining juice if needed as well as  salt and pepper to taste.  Distribute the rice in neat piles on 4 plates. 

Set 9 sprats in a pinwheel pattern over the rice on each plate.  Sprinkle on the parsley and cracker crumbs over each serving.