Panfried Trout With Wild Rice

• 4 teaspoons vegetable oil, divided
• 1/2 cup thinly sliced leeks
• 2 cups sliced fresh mushrooms
• 2 garlic cloves, crushed
• 5 cups water
• 1 cup uncooked wild rice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1 tablespoon chopped fresh thyme
• 4 (4-ounce) trout fillets
• 4 lemon wedges

1. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add leeks, mushrooms, and garlic; cook, stirring constantly, 3 minutes. Add water and rice; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender; drain. Stir in 1/2 teaspoon salt and black pepper. Set aside, and keep warm.
2. Combine flour and next 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.
3. Heat a large cast-iron skillet over medium- high heat until hot; add remaining 2 teaspoons oil. Add fillets to skillet; cook in batches 2 minutes on each side or until fish flakes easily when tested with a fork.
4. Divide rice mixture evenly among 4 serving plates, and top each with 1 fillet. Serve with lemon wedges.

vegetable oil, leeks, mushrooms, garlic, water, wild rice, salt, black pepper, allpurpose, salt, ground red pepper, thyme, trout, lemon wedges

Taken from www.myrecipes.com/recipe/panfried-trout-with-wild-rice (may not work)