Rice and Peas with Trout

Name: Rice and Peas with Trout
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arborio rice; 59 milliliters dry white wine; 355 milliliters fresh or frozen peas; 2 teaspoons chopped fresh thyme; 2 Tbsps horseradish; 4 servings Kosher salt and freshly ground pepper; 355 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 1 small onion, chopped; 118 milliliters grated parmesan cheese; 170 grams smoked trout fillet, flaked

Rice and Peas with Trout might be just the main course you are searching for. One portion of this dish contains about 22g of protein, 14g of fat, and a total of 439 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of kosher salt and pepper, trout fillet, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 375 degrees F.

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Oven

Heat the olive oil in an ovenproof pot over medium heat.

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Olive Oil

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Pot

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.

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Onion

Thyme

Rice

Add the wine and cook, stirring, until it's absorbed, about 1 minute.

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Wine

Add 1 teaspoon salt, and pepper to taste.

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Pepper

Salt

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.

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Broth

Water

Rice

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Oven

Bake 20 minutes, stirring halfway through.

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Oven

Meanwhile, cook the peas in 4 cups salted boiling water until tender, about 5 minutes. Reserve 1 cup cooking water, then drain.

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Water

Peas

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.

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Salt And Pepper