Dilled Trout and Veggie Rice

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Steelhead Trout:
Trout fillet
1 tbsp Dill-Infused Oil (or Olive Oil)
1 tbsp Dill
1 tsp Lemon pepper

Drizzle dill-infused oil over fillet. Sprinkle dill and lemon pepper seasoning. Place in baking dish at 375 (F) for 30 mins.

Rice:
1 1/2 c Basmati Rice
1 c  Bokchoy, chopped
1/2 orange, yellow or red pepper, chopped
3 green onions, chopped
1 1/2 c Veggie Soup Base (or a packet of veggie soup base with water)

Add all ingredients to sauce pan with lid and follow directions to cook rice. I let it get to a boil and then simmer for 14 mins, never remove the lid.

Mushroom Asparagus:
1 bunch Asparagus
1 c mushrooms, chopped
1 clove fresh garlic (1 tsp garlic powder)

Toss in a frying pan, with olive oil or margarine and garlic.

Plate it up and enjoy. The rice was fabulous!

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About Suzanne Costigan

Author of Empty Cup, a contemporary, social issues based young adult novel.

Posted on February 12, 2017, in Outta My Head Recipes and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Delicious!!! Going to try the asparagus and mushrooms today. Thanks.

    Pat

    Sent from my iPhone

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    Like

  2. Love a bit dill in food! Thanks for the recipe.

    Like

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