Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Orange (large)

  2. 1/2 cup 80g / 2.8oz Wild rice Salt - to taste Freshly-ground black pepper - to taste

  3. 2 tablespoons 30ml Butter or margarine

  4. 1/4 cup 15g / 1/2oz Chopped onion

  5. 1 cup 146g / 5.1oz Finely-diced crustless day-old bread

  6. 1/4 cup 36g / 1 1/3oz Chopped parsley

  7. 3 tablespoons 45ml Reduced-sodium chicken broth or water

  8. 4 Cleaned trout - (abt 3/4 lb ea)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Finely grate 2 teaspoons of zest from the orange; cut the orange in half and squeeze the juice. Add enough water to the orange juice to make 1 1/2 cups liquid. Bring the liquid to a boil with a 1 pinch of salt. Stir in the wild rice, return to a boil, cover the pan and simmer over low heat until tender to the bite, about 40 minutes. Carefully drain off any remaining liquid. Heat half the butter in a medium frying pan, add the onion and cook, stirring until soft, 2 to 3 minutes. Stir in the bread and parsley, saute for another 2 to 3 minutes, then remove from the heat. Add the wild rice, orange zest, salt and pepper and enough chicken broth to moisten. Preheat the oven to 350 degrees. Rinse the trout and wipe dry with paper towels. Sprinkle inside and out with salt and pepper. Spoon one-quarter of the stuffing into each trout. Lay the trout in a lightly buttered baking dish and brush the fish with the remaining butter. Bake in the oven until the fish is opaque through the thickest part (just behind the head), 18 to 20 minutes. Transfer to warmed dinner plates and serve immediately. This recipe yields 4 servings.


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