Brook Trout Grilled With Wild Rice Recipe

• 1 Tbsp. extra virgin olive oil
• 2 c. thinly-sliced leek divided
• 1 1/2 c. sliced mushrooms
• 1 x garlic clove crushed
• 4 c. water
• 1/2 c. uncooked wild rice
• 1/4 tsp salt divided
• 1/4 tsp freshly-grnd black pepper divided
• 4 x thyme sprigs
• 4 x cleaned brook trout - (8 ounce ea)
• 1 Tbsp. butter
• 1 Tbsp. minced fresh parsley Additional thyme sprigs (optional)

1. Heat oil in a medium saucepan over medium-high heat.
2. Add in 1/4 c. leek, mushrooms, and garlic; saute/fry 3 min.
3. Add in water, rice, 1/8 tsp.
4. salt, 1/8 tsp.
5. pepper; bring to a boil.
6. Cover, reduce heat, and simmer 50 min or possibly till rice is tender.
7. Drain rice, reserving 1 c. cooking liquid; set rice aside.
8. Return cooking liquid to pan.
9. Bring to a boil, and cook 8 min or possibly till reduced to 1/2 c..
10. Remove from heat; set broth aside, and keep hot.
11. Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil.
12. Place 1 fish on top of each thyme sprig.
13. Sprinkle remaining salt and pepper over inside cavities of fish.
14. Stuff 1/2 c. rice mix into the cavity of each fish.
15. Wrap fish in foil, twisting the ends to seal.
16. Prepare grill, and place the foil wrapped fish on grill rack; grill 10 min on each side or possibly till fish flakes easily when tested with a fork.
17. Unwrap fish; remove and throw away skin.
18. Set the fish aside, and keep hot.
19. Heat butter in a small saucepan over medium-high heat.
20. Add in remaining leek, and saute/fry 2 min or possibly till tender.
21. Divide leek proportionately among 4 individual plates, and top with fish.
22. Drizzle 2 Tbsp.
23. broth over each fish, and sprinkle with parsley.
24. This recipe yields 4 servings.

extra virgin olive oil, mushrooms, garlic, water, wild rice, salt, black pepper, thyme, trout, butter, parsley

Taken from cookeatshare.com/recipes/brook-trout-grilled-with-wild-rice-93513 (may not work)