Baked Basmati and Currant Stuffed Trout

4 small butterflied trout, heads intact

1 small zucchini, diced

1 red or yellow bell pepper, diced

1 carrot, diced

1 small onion, diced

1/2 cup currants

Extra virgin olive oil

Fresh herbs of your choice

1 cup brown basmati rice

2 cups chicken, fish, or veggie stock

3 tablespoons dry wild rice

1 lemon

Sea salt, to taste

Ground black pepper, to taste

Make stuffing by sautéing zucchini, bell peppers, carrots, and onion in a little olive oil; season with fresh herbs of your choice. When barely cooked, add currants, brown basmati, and wild rice and stir for a few minutes until fragrant and toasty. Add stock, stirring, bring to a boil. Cover and reduce heat to a very low; let simmer 40 to 45 minutes.

Preheat oven to 350°F.

When stuffing is ready, prepare trout by rubbing inside flesh and outside of fish with olive oil. Rub inside with a piece of lemon, and season with salt and pepper. Arrange one trout per person in an oiled baking dish and stuff with 1/2 cup or so of the rice. Bake 20 minutes

Serves 4

 

adapted from Wholefoodsmarket.com