What's Cooking: Trout Grilled With Wild Rice

WHAT YOU NEED:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 4 cups water
• 1/2 cup uncooked wild rice
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 4 thyme sprigs
• 4 cleaned trout (8-ounce)
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley

STEPS:

1. Heat oil in a medium saucepan over medium-high heat. Add garlic and sauté 3 minutes.
2. Add water, rice, 1/8 teaspoon
   salt, 1/8 teaspoon pepper and bring to a boil.
3. Cover, reduce heat, and
   simmer 50 minutes or until rice is tender. Drain rice, reserving 1
   cup cooking liquid and set rice aside.
4. Return cooking liquid to pan.
   Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove
   from heat; set broth aside, and keep warm.
5. Place 1 thyme sprig in
   the center of each of 4 (10-inch) squares of aluminum foil. Place
   1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper
   over inside cavities of fish.
6. Stuff 1/2 cup rice mixture into the
   cavity of each fish. Wrap fish in foil, twisting the ends to seal.
7. Prepare grill, and place the 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 the fish aside,
   and keep warm.
8. Melt butter in a small saucepan over medium-high heat. Sauté 2 minutes or until tender. Drizzle 2 tablespoons
   broth over each fish, and sprinkle with parsley. 

Recipe By Cooking
Light, Sept. 1995, page 100 and featured on Grilling Recipes.