Rice And Peas With Trout Recipes

CURRIED RICE WITH SMOKED TROUT

Steps:

• Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
• Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.

RICE AND PEAS

Steps:

• Combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil.
• Add onion, green onion, black pepper, thyme and salt to taste.
• Simmer on medium heat.
• Stir in rice and mix well.
• Cook on low heat until rice is tender, about 15 minutes.
• Fluff before serving.

EASY RICE AND PEAS

Steps:

• Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.

ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

RICE WITH PEAS

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

WILD RICE WITH SMOKED FISH AND SNAP PEAS

Steps:

• Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot. Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours. Drain rice well in a large sieve or colander.
• Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling water until crisp-tender, about 2 minutes, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain peas, then pat dry between paper towels and cut each pod diagonally in half.
• Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.
• Combine peas, salmon, scallions, and eggs with warm rice in a large bowl. Drizzle with dressing and toss gently. Serve warm or at room temperature.