Mushroom and Wild Rice Stuffed Trout
1/2 cup water
3 tbsp butter
1/4 cup wild rice
2 tbsp chopped onion
3/4 cup chopped fresh spinach
3/4 cup mushrooms
2 pan dressed Trout
1/4 tsp dried basil
In a small saucepan, bring water and 1 tbsp butter to a boil. Add wild rice, cover and simmer 30 minutes. While rice is cooking, prepare spinach, onion and mushrooms. In a small skillet, melt 1 tbsp of butter over medium-high heat. Add the vegetables, garlic, basil, saute 3 to 4 minutes or until all moisture evaporates. Remove from heat and stir in cooked, drained rice.
Wipe inside cavity of trout with paper towels. Carefully stuff cavity of trout with rice mixture and place in a foil lined baking dish. Melt the remaining 1 tbsp of butter and pour over trout. Bake, uncovered, at 450 degrees F for 20-25 minutes. Note: allow 10 to 12 minutes per inch of stuffed thickness. Makes 2 servings.
To microwave: cook wild rice as instructed above. Cook prepared spinach, onion and mushrooms and basil in 2 tbsp butter at high 2 minutes. Stir in cooked rice, Stuff trout and place in baking dish just large enough to hold trout. Cook, covered at high 5-6 minutes. Let stand, covered, 3 to 5 minutes to complete the cooking.