Brook Trout Grilled With Wild Rice Recipe

Name: Brook Trout Grilled With Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups thinly sliced leek, divided; 1 1/2 cups sliced mushrooms; 1 garlic clove, crushed; 4 cups water; 1/2 cup uncooked wild rice; 1/4 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 4 thyme sprigs; 4 (8-ounce) cleaned brook trout; 1 tablespoon butter; 1 tablespoon chopped fresh parsley; Thyme sprigs (optional)

Servings: persons

1 tablespoon olive oil
2 cups thinly sliced leek, divided
1 1/2 cups sliced mushrooms
1 garlic clove, crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 thyme sprigs
4 (8-ounce) cleaned brook trout
1 tablespoon butter
1 tablespoon chopped fresh parsley
Thyme sprigs (optional)

1
Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek, mushrooms, and garlic; saute 3 minutes. Add water, rice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender. Drain rice, reserving 1 cup cooking liquid; set rice aside. Return cooking liquid to pan. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; set broth aside, and keep warm.
2
Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil. Place 1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 cup rice mixture into cavity of each fish. Wrap fish in foil, twisting ends to seal.
3
Prepare grill.
4
Place foil-wrapped fish on grill rack; grill 10 minutes on each side or until fish flakes easily when tested with a fork. Unwrap fish; remove and discard skin. Set fish aside, and keep warm.
5
Melt butter in a small saucepan over medium-high heat. Add remaining leek, and saute 2 minutes or until tender. Divide leek evenly among 4 individual plates, and top with fish. Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley. Garnish with thyme sprigs, if desired.
6
carbo rating: 22

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups thinly sliced leek, divided, 1 1/2 cups sliced mushrooms, 1 garlic clove, crushed, and more.

Yes, Brook Trout Grilled With Wild Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brook Trout Grilled With Wild Rice

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