Panfried Trout With Wild Rice

Name: Panfried Trout With Wild Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 59 milliliters all-purpose flour; 473 milliliters sliced fresh mushrooms; 1 Tbsp chopped fresh thyme; 2 garlic cloves, crushed; 1 teaspoons ground red pepper; 118 milliliters thinly sliced leeks; 4 lemon wedges; 1 teaspoons salt; 454 grams trout fillets; 4 teaspoons vegetable oil, divided; 1 liters water; 237 milliliters uncooked wild rice

Panfried Trout With Wild Rice is a dairy free and pescatarian main course. This recipe makes 4 servings with 427 calories, 33g of protein, and 13g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of lemon wedges, salt, mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 2 teaspoons oil in a medium saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add leeks, mushrooms, and garlic; cook, stirring constantly, 3 minutes.

Ingredients you will need

Mushrooms

Garlic

Leek

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.

Ingredients you will need

Salt And Pepper