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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Brook Trout Grilled with Wild Rice
      Yield: 4 Servings
      1 tb Olive oil
      2 c  Thinly sliced leek; divided
  1 1/2 c  Sliced mushrooms
      1    Clove garlic; crushed
      4 c  Water
    1/2 c  Uncooked wild rice
    1/4 ts Salt; divided
    1/4 ts Pepper; divided
      4    Thyme sprigs
      4    (8 oz) cleaned brook trout
      1 tb Butter
      1 tb Chopped fresh parsley
           Additional thyme sprigs;
           .. optional
  Heat oil in a medium saucepan over medium-high
  heat. Add 1/4 cup leek, mushrooms and garlic;
  sauté 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
  liquid; set rice aside. Return 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.
  Place 1 sprig thyme in the center of a 10" square
  of aluminum foil. Place 1 fish on top of thyme.
  Sprinkle fish cavaties with remaining salt and
  pepper. Stuff 1/2 cup rice mixture into cavaties
  of fish. Wrap fish in foil, twisting the ends to
  Prepare grill and place the foil wrapped fish on
  grill rack; grill 10 minutes on each side or until
  fish flakes easily with a fork. Unwrap fish;
  remove and discard skin. Set the fish aside and
  keep warm.
  Melt butter in a small saucepan over medium-high
  heat. Add remaining leek and sauté 2 minutes or
  until tender. Divide leek evenly among four
  serving plates and top with fish. Drizzle 2
  tablespoons broth evenly over each fish and
  sprinkle with parsley. Garnish with additional
  thyme sprigs if desired.

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Content ©1998
Last Modified Saturday, 09-Apr-2011 10:04:50 EDT