Recipe: Wild Rice Stuffed Trout

Wild Rice Stuffed Trout
Source: Cleaning and Cooking Fish by Sylvia Bashline
Hunting and Fishing Library. R.R Donnelley & Sons, Co. 1982

1 cup uncooked wild rice
2 1/2 cups hot water
1 teaspoon salt
1/3 chopped water chestnuts
1/4 cup chopped green onions
1 tablespoon chopped stuffed green olives
3 tablespoons margarine or butter
4 small drawn trout, about 1/2 pound each

Rinse and drain rice.

In 3-quart saucepan, combine rice, water and salt. Heat to boiling, stirring one or two times. Reduce heat. Cover and simmer until rice is tender, 40-50 minutes, checking one or two times to make sure that rice is not sticking. Add a few tablespoons water, if necessary. Set aside.

Heat oven to 375 F. Grease 13 X 9-inch baking pan.

In small skillet, cook and stir water chestnuts, green onions and olives in margarine over medium heat for 2 minutes. Stir into rice.

Place trout in prepared pan. Stuff with wild rice. If desired, brush fish with 2 tablespoons melted margarine or butter before baking.

Bake until fish flakes easily at backbone, about 20 minutes.