Panfried Trout With Wild Rice

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup flour all-purpose
• 2 cups mushrooms fresh sliced
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves crushed
• 0.5 teaspoon ground pepper red
• 0.5 cup leeks thinly sliced
• 4  lemon wedges 
• 0.5 teaspoon salt 
• 16 ounce trout 
• 4 teaspoons vegetable oil divided
• 5 cups water 
• 1 cup rice wild uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Heat 2 teaspoons oil in a medium saucepan over medium-high heat.
2. Add leeks, mushrooms, and garlic; cook, stirring constantly, 3 minutes.
3. 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.
4. Combine flour and next 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.
5. Heat a large cast-iron skillet over medium- high heat until hot; add remaining 2 teaspoons oil.
6. Add fillets to skillet; cook in batches 2 minutes on each side or until fish flakes easily when tested with a fork.
7. Divide rice mixture evenly among 4 serving plates, and top each with 1 fillet.
8. Serve with lemon wedges.