Bing Slurry Surprise

A delightful little dish I whipped up on the fly this evening; the cherries occurred to me towards the end of cooking, but they really tied the whole meal together.

Makes two servings.

1 cup brown rice, 1 1/2 cups water
1 5.5 oz can sardines in tomato sauce (such as Ligo brand)
1/2 onion, 1/2 tomato, 1/2 cup fresh bing cherries; all chopped
half can of garbanzo beans
a touch of oil, a splash of milk, 2 tbs soy sauce, and a tbs of curry powder
a crumbling of feta

Directions:

Begin cooking your brown rice, either in a rice steamer or as directed.  Meanwhile heat a skillet/pan/wok/whathaveyou and some oil and begin chopping your onion.  There's no hurry; the rice will take a while to cook.
If you like, open up your tin of sardines and place fish, sauce, and all into a bowl by the sink.  There should typically be three or four fish torsos per can; take the time to split them open with your fingers and remove the spines.  Once done, add your curry powder and splash of milk and set aside for later.
Returning to the now hot pan, begin sauteing the onions on a MED-HI or MED setting.  After five minutes add the garbanzos and begin chopping yon tomato and pitting/chopping the wonderful Bing cherries.  Perhaps do it near a sink; that juice runs freely and stains everything!  Add to the pan and top off with your fish curry, turning the mixture down to a MED or MED-LO setting.  Add your soy sauce and whichever spices sound appropriate (I opted for a bit of black pepper) and nurse your curry as the rice cooks on.
Once the rice is finished and fluffed, platter up and serve under sauce, topping with a crumbling of feta and a cuppa your favorite tea.  And enjoy!  The surprise is how anybody can go without at least two tins of sardines in the pantry!  {A must, in this day and age of ours.}