Rice and Peas with Trout
Rice and Peas with Trout is a gluten free main course. One serving contains 439 calories, 22g of protein, and 14g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 40 minutes. A mixture of parmesan cheese, chicken broth, peas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Preheat the oven to 375 degrees F.
Heat the olive oil in an ovenproof pot over medium heat.
Add the onion and thyme and cook until the onion is slightly softened, about 2 minutes. Stir in the rice and cook, stirring, until glossy, 1 to 2 minutes.
Add the wine and cook, stirring, until it's absorbed, about 1 minute.
Add 1 teaspoon salt, and pepper to taste.
Pour the broth and 1 1/2 cups water over the rice and bring to a simmer, about 4 minutes. Stir, then cover and transfer to the oven.
Bake 20 minutes, stirring halfway through.
Meanwhile, cook the peas in 4 cups salted boiling water until tender, about 5 minutes. Reserve 1 cup cooking water, then drain.
Remove the rice from the oven. Stir in the peas, 1 tablespoon horseradish, the parmesan, and salt and pepper to taste. Stir in enough of the reserved cooking water until the rice is creamy. Divide among bowls. Top with the trout, the remaining tablespoon horseradish, and baby greens, if desired.
Photograph by Antonis Achilleos