Side salad

Blast from the past: A hunk of salad with blue cheese dressing compliments a dish of trout baked with orange wild rice. (Bill Hogan/Chicago Tribune)

Trout baked on orange wild rice

Prep: 20 minutes
Cook: 1 hour, 10 minutes
Servings: 6

Note: A recipe from the Jax Cafe in Minneapolis.


2 cups wild rice, rinsed, drained

1 1/2 teaspoons salt

6 cups cold water

3/4 stick (6 tablespoons) unsalted butter

1 large bunch green onions, chopped, 1/4 cup of the green part reserved

6 trout, 10 to 12 ounces each, cleaned, boned, the heads and tails intact

Freshly ground pepper

1/2 lemon, cut into 6 wedges

1 cup fresh orange juice

2 teaspoons grated orange zest

6 thin orange slices

6 parsley sprigs

1. Heat the oven to 400 degrees. Combine the wild rice, salt and water in a saucepan. Heat to a boil; turn heat to low. Simmer until just tender, 35-45 minutes. Drain if all the water has not been absorbed; toss with 3 tablespoons butter, softened, and the green onions. Spread the wild rice evenly in a large shallow buttered baking dish. (You may need two baking pans to hold all the trout.)

2. Cut the remaining 3 tablespoons butter into 6 slices. Season the cavities of the trout with salt and pepper; stuff each cavity with 1 lemon wedge and 1 slice butter. Arrange the trout over the rice; pour the orange juice over them. Cover with buttered wax paper and foil; bake until the trout just flakes, 30 minutes. Sprinkle the wild rice with the reserved green onions and orange zest. Garnish each trout with a twist of the sliced orange and a parsley sprig.

Nutrition information:
Per serving: 757 calories, 31 g fat, 11 g saturated fat, 192 mg cholesterol, 51 g carbohydrates, 67 g protein, 740 mg sodium, 5 g fiber.