Panfried Trout With Wild Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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