Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Flat cans of sardines in oil |
| ⅔ cup | Cooked rice |
| 1 tablespoon | Liver |
| ¼ cup | Parsey, chopped |
Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces.
Store unused portion in refrigerator, tightly covered.