On tap for tonight’s dinner was pecan-crusted ruby red rainbow trout (its flesh is bright red, like that of salmon), sweet and savory green beans. Originally, our starch was going to be mashed “fauxtatos”–the type made with Yukon Golds and cauliflower, so as to reduce the starch content.
Once I got to thinking about dinner, I wasn’t feeling the fauxtato side dish idea. Something as light as fish and green beans needed an equally light-feeling side dish, so I thought rice would be a good, natural accompaniment. But I didn’t want dirty rice, or plain rice. I wanted something with a light flavor that would complement the fish, and I think this dish did a nice job.
I cheated a bit with this recipe, as I didn’t have any dry rice on hand, but I did have microwavable instant rice which worked equally well. As I wanted to get dinner prepared in 30 minutes, the instant rice was handy to have!
Here’s how I did it. You will need:
- 2 1/2 cups cooked white rice
- zest of one orange (about 1 1/2 teaspoons)
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon fresh rosemary, minced
- salt to taste
In a medium-sized bowl, stir the orange zest, minced rosemary and orange juice to combine. When your rice is done cooking (whether it is stovetop or microwave), pour the rice into the bowl with the citrus flavoring and quickly stir so that the citrus herb flavoring is evenly distributed throughout all the rice. Don’t stir too much or you will get mushy rice.
This recipe made two generous 1 1/4 cup servings and would be a fantastic accompaniment for grilled chicken or shrimp as well.