Blue Corn Crusted Trout, Herbed Wild Rice and Sauteed Spinach with Garlic

Ingredients

• 1 cup Wild Rice Blend (A blend of wild and brown rice works well)
• 2 tbsp Unsalted Butter (Can be substituted with olive oil for a vegan option)
• 1 medium Yellow Onion (Finely chopped)
• 2 stalks Celery (Finely chopped)
• 8 oz Cremini Mushrooms (Cleaned and sliced)
• 2 cloves Garlic (Minced)
• 2.5 cup Vegetable Broth (Low-sodium recommended)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 tbsp Fresh Parsley (Chopped)
• 1 tsp Fresh Thyme (Leaves only, chopped)
• 1 tsp Fresh Sage (Finely chopped)
• 0.5 cup Pecans (Toasted and roughly chopped)

Instructions

1. 1

   Prepare the rice and pecans. Place the wild rice blend in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly. In a small, dry skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.

2. 2

   Sauté the aromatics. In a medium pot or Dutch oven with a tight-fitting lid, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes.

3. 3

   Cook the mushrooms. Add the sliced mushrooms to the pot, increase the heat to medium-high, and cook until they release their moisture and begin to brown, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Toast the rice and add liquid. Add the rinsed and drained wild rice blend to the pot. Stir constantly for 1-2 minutes to toast the grains. Pour in the vegetable broth, salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.

5. 5

   Simmer the rice. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 45-50 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.

6. 6

   Rest and finish. Remove the pot from the heat and let it stand, still covered, for 10 minutes. Uncover, fluff the rice gently with a fork, and fold in the chopped fresh parsley, thyme, sage, and toasted pecans. Serve warm.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.