one-pot dish: rice with vegetables, smoked trout & yoghurt

rice with vegetables, smoked trout and yogurt


rice with vegetables, smoked trout and yogurt

Too tasty, little preparation and with lots of fresh herbs and seasonal vegetables. Kale, broccoli and spicy ras el hanout. Get a taste of spring in this delightful trout unicycle!

Even more delicious with trout: scones as a snack with salmon trout

Prefer vegan(s)? Replace the fish with mushrooms fried in soy sauce and cubes of smoked tofu. Replace the yogurt with plant-based yogurt for the vegan option.

Corridor main dish
Keyword kale, broccoli, casserole, smoked trout, simple & fast
Preparation time 20 minutes
Total time 20 minutes
portions 4 persons
calories 662kcal
Author delicious.


  • 3 el extra virgin olive oil
  • 80 g butter
  • 3 toes garlic, in thin slices
  • 4 shallots, in thin slices
  • 150 g Kale, stems and leaves finely chopped
  • 3 el ras el hanout + extra for on top
  • 750 g cooked wild rice or brown rice, or a mix
  • 1 Broccoli in roses
  • 250 ml vegetable stock
  • 750 g hot smoked trout or salmon fillet skinless, flaked
  • grater and juice of 1 organic lemon yogurt, to serve


  • Heat the oil and butter in a large, deep, non-stick skillet over high heat. When the butter starts to foam, add the garlic, shallot and kale stalks and stir for 3-4 minutes. Add the ras el hanout and cooked rice and heat for 3-4 minutes, stirring occasionally. Add the kale leaves and broccoli florets and pour in the broth. Stir for 5 minutes until the kale has shrunk and the broccoli is tender.
  • Mix in half the trout, lemon zest and juice and divide the rest of the trout over it. Sprinkle with some extra ras el hanout and serve with the yoghurt.




Calories: 662kcal | carbohydrates: 51g | Protein: 42g | Fat: 31g

This article Casserole: Rice with Vegetables, Smoked Trout & Yoghurt appeared first on delicious.magazine.

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