Perfect Rice with Smoked Trout and Broad Beans
By OcadoLife
Published on 02 January 2024
If you have trouble boiling rice on the hob, you’re going to love this method for Perfect Rice with Smoked Trout and Broad Beans from Rosie Reynolds, author of The Short Cut Cook All In One. It’s super-easy and gives flawless results every time. Here, it’s teamed with a summery combination of pink fish, vibrant herbs and a zingy dressing. The recipe is based on using an 800W microwave at full power. Looking for more fish recipes? Look no further.
Time and servings
24 minsTotal time
4Servings
10 minsPrep time
14 minsCooking time
Ingredients
- 250g basmati rice, rinsed
- 500ml hot vegetable stock
- 300g frozen broad beans
- 1 unwaxed lemon, zest and juice, plus extra wedges for squeezing
- 1 garlic clove, crushed or grated
- 2 tbsp olive oil
- 1 handful flat-leaf parsley, roughly chopped
- 1 small bunch dill, roughly chopped
- 200g trout flakes
Method
Step 1
Put the rice in a large microwave-safe bowl. Pour the stock over the rice; stir well. Cover (if using microwave-safe wrap, pierce to let the steam escape); sit the bowl on a microwave-safe plate to catch drips and microwave for 12 mins. Remove; leave to stand, covered, for 10 mins.Step 2
Meanwhile, put the broad beans in another microwave-safe bowl with a few splashes of water, cover with a microwave-safe plate and blast for 2 mins. Remove, tip into a colander and refresh under cold running water until cooled; drain well.Step 3
Stir the broad beans into the rice, with the lemon zest and juice, garlic, olive oil, most of the herbs and plenty of seasoning. Fold through the trout. Divide between 4 plates and scatter over the remaining herbs. Serve with lemon wedges for squeezing.