Brook Trout Grilled with Wild Rice

Ingredients

• 1 tablespoon butter 
• 1 tablespoon parsley fresh chopped
• 1  garlic clove crushed
• 2 cups leek divided thinly sliced
• 1.5 cups mushrooms sliced
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper divided
• 0.3 teaspoon salt divided
• 4  thyme sprigs 
• 32 ounce brook trout cleaned
• 4 cups water 
• 0.5 cup rice wild uncooked

Equipment

• frying pan
• sauce pan
• grill
• aluminum foil

Directions

1. Heat oil in a medium saucepan over medium-high heat.
2. Add 1/4 cup leek, mushrooms, and garlic; saut 3 minutes.
3. Add water, rice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender.
4. Drain rice, reserving 1 cup cooking liquid; set rice aside. Return cooking liquid to pan. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup.
5. Remove from heat; set broth aside, and keep warm.
6. Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil.
7. Place 1 fish on top of each thyme sprig.
8. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 cup rice mixture into cavity of each fish. Wrap fish in foil, twisting ends to seal.
9. Prepare grill.
10. Place foil-wrapped fish on grill rack; grill 10 minutes on each side or until fish flakes easily when tested with a fork. Unwrap fish; remove and discard skin. Set fish aside, and keep warm.
11. Melt butter in a small saucepan over medium-high heat.
12. Add remaining leek, and saut 2 minutes or until tender. Divide leek evenly among 4 individual plates, and top with fish.
13. Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.
14. Garnish with thyme sprigs, if desired.
15. carbo rating: 22