Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Spanish Trout Fillets




Source of Recipe


Internet


List of Ingredients




1 teaspoon of olive oil
1 cup of brown rice
1/3 cup of minced celery
1/3 cup of minced onions
1/4 cup of minced watercress
3 cloves of garlic, minced
1/4 teaspoon of paprika
1/4 teaspoon of dried thyme
2 cups of chicken stock
1 pound of trout fillets
1/2 cup of peeled, seeded and chopped plum tomatoes
1/2 cup of cooked peas
Minced fresh parsley for garnish

In a large skillet, heat the oil. Add the rice, celery, onions, watercress, garlic, paprika, and thyme. Saute for 3 to 4 minutes, stirring constantly or until the mixture is fragrant. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 25 minutes. Add the fish and simmer for 8 minutes. Add the tomatoes and peas. Simmer for 2 minutes or just until the peas are warm. Arrange on a platter and garnish with parsley. Makes 4 servings


Recipe