Rice Bowl With Spinach and Smoked Trout

• 3/4 cup cooked sprouted brown rice
• Soy sauce to taste optional
• 1 to 2 teaspoons lemon-scented olive oil, to taste
• 1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed
• Zest of 1/8 lemon
• 1 ounce smoked trout
• 1 lemon wedge
• 1 sprig cilantro, chopped
• 1/2 to 1 teaspoon toasted sesame seeds, to taste

1. Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
2. Stalk the salad greens and cut crosswise into thin strips (chiffonade).
3. Alternatively, place the greens in a bowl and cut into small pieces with scissors.
4. Toss with the lemon oil and pile over the rice, or toss with the rice.
5. Break up the smoked trout, and place on top of the spinach.
6. Squeeze on a few drops of lemon juice and top with the cilantro.
7. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.

brown rice, soy sauce, lemonscented olive oil, spinach leaves, lemon, trout, lemon, cilantro, sesame seeds

Taken from cooking.nytimes.com/recipes/1013561 (may not work)