Grilled Trout, Mushroom and Brown Rice Bowl with Miso Yoghurt
Recipe by The Dairy Kitchen
This healthy brown rice bowl with mushrooms and miso yoghurt is a nutritious and nourishing summer lunch for the whole family.
Prep 20 minutesCook 25 minutesServes 4
Ingredients
Method
2 tablespoons white miso paste
1/3 cup rice wine vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sesame oil
1 cup natural yoghurt
4 x 150g ocean trout or salmon fillet
1 1/2 cups raw brown and wild rice medley (or other rice medley), cooked to packet instructions
150g snow peas or green beans, blanched
200g mixed mushrooms eg: enoki, pearl, shitake or sliced Swiss brown mushrooms
Toasted black and white sesame seeds, to serve
Red shiso or coriander micro herbs, to serve (optional)
Whisk together miso, vinegar, ginger, sesame oil and yoghurt to make a dressing and set aside
Grill (3-4 minutes each side) or oven bake (20-25 minutes) trout until cooked to your liking (we suggest medium doneness)
Place cooked rice in the base of four serving bowls. Pour half of the dressing evenly over the rice bowls. Top each bowl with blanched snow peas, raw mushrooms, and flakes of cooked trout
Drizzle with remaining dressing and scatter with sesame seeds and micro herbs (if using). Toss together just before eating to coat everything in the dressing
