Brook Trout Grilled With Wild Rice

Directions

1. Heat oil in a medium saucepan over medium-high heat. Add in 1/4 c. leek, mushrooms, and garlic; saute/fry 3 min. Add in water, rice, 1/8 tsp. salt, 1/8 tsp. pepper; bring to a boil. Cover, reduce heat, and simmer 50 min or possibly till rice is tender.
2. Drain rice, reserving 1 c. cooking liquid; set rice aside.
3. Return cooking liquid to pan. Bring to a boil, and cook 8 min or possibly till reduced to 1/2 c.. Remove from heat; set broth aside, and keep hot.
4. Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil. Place 1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 c. rice mix into the cavity of each fish. Wrap fish in foil, twisting the ends to seal.
5. Prepare grill, and place the foil wrapped fish on grill rack; grill 10 min on each side or possibly till fish flakes easily when tested with a fork. Unwrap fish; remove and throw away skin. Set the fish aside, and keep hot.
6. Heat butter in a small saucepan over medium-high heat. Add in remaining leek, and saute/fry 2 min or possibly till tender.
7. Divide leek proportionately among 4 individual plates, and top with fish. Drizzle 2 Tbsp. broth over each fish, and sprinkle with parsley.
8. This recipe yields 4 servings.