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Title: Brook Trout Grilled with Wild Rice
Categories: Fish Mushroom Bbq
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 | Cleaned brook trout -- | |
| (8-ounce) | ||
| 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; saute 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 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. Yield: 4 servings.
Recipe By : Cooking Light, Sept. 1995, page 100
From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä
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