Grilled Trout, Mushroom and Brown Rice Bowl with Miso Yoghurt

This healthy brown rice bowl with mushrooms and miso yoghurt is a nutritious and nourishing summer lunch for the whole family.

Ingredients:

• 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)
  

Method

1. Whisk together miso, vinegar, ginger, sesame oil and yoghurt to make a dressing and set aside.

2. Grill (3-4 minutes each side) or oven bake (20-25 minutes) trout until cooked to your liking (we suggest medium doneness).

3. 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.

4. 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.

Tips & Hints:

If fresh trout is unavailable use fresh salmon fillets. For a ease and convenience, brown rice with wild rice is available pre-cooked in sachets from major supermarkets. Black sesame seeds are available from select fruit shops or Asian food stores, simply use white sesame seeds if unavailable.

Recipe source: My Foodbook