04-17-2008, 07:10 PM
Ingredients:
1 tablespoon olive oil
2 cups thinly sliced leek --
divided
1-1/2 cups sliced mushrooms
1 clove garlic -- crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt -- divided
1/4 teaspoon pepper -- divided
4 thyme sprigs
4 cleaned brook trout --
(8-ounce)
1 tablespoon butter
1 tablespoon chopped fresh parsley
additional thyme sprigs --
(optional)
Instructions:
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, 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.
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 the cavity of each fish.
Wrap fish in foil, twisting the ends to seal. Prepare grill, and place the 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 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 4 individual plates, and top with fish.
Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.
Recipe By : Cooking Light, Sept. 1995, page 100
1 tablespoon olive oil
2 cups thinly sliced leek --
divided
1-1/2 cups sliced mushrooms
1 clove garlic -- crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt -- divided
1/4 teaspoon pepper -- divided
4 thyme sprigs
4 cleaned brook trout --
(8-ounce)
1 tablespoon butter
1 tablespoon chopped fresh parsley
additional thyme sprigs --
(optional)
Instructions:
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, 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.
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 the cavity of each fish.
Wrap fish in foil, twisting the ends to seal. Prepare grill, and place the 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 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 4 individual plates, and top with fish.
Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.
Recipe By : Cooking Light, Sept. 1995, page 100