Rice Bowl With Spinach and Smoked Trout
Updated January 31, 2023
Andrew Scrivani for The New York Times
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup cooked sprouted brown rice
Soy sauce to taste optional
1 to 2 teaspoons lemon-scented olive oil, to taste
1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed
Zest of ⅛ lemon
1 ounce smoked trout
1 lemon wedge
1 sprig cilantro, chopped
½ to 1 teaspoon toasted sesame seeds, to taste
Nutritional analysis per serving (1 servings)
38 grams carbs; 7 milligrams cholesterol; 286 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 602 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
- Step 2
Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.
Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.
Advance preparation: The cooked sprouted brown rice will keep for three or four days in the refrigerator.
Private Notes
Comments
This recipe is a great starting point. I usually add green onions, nori, and diced avocado and sometimes make a miso or wasabi dressing. Black rice is a delicious alternative, too.
Made this with some tiny bok choy & baby spinach sweated with garlic & lemon juice, then stirred into regular brown rice with soy sauce per the recipe. Served with oven grilled salmon with soy glaze on top. Nice. And easy. My guests, who are gluten free, loved it! I'll definitely do it again.
I had leftover piece of smoked trout and regular brown rice to use up and found this unexpectedly tasty recipe. Besides adding suggested green onions, avocado and furikake, I also added a few drops of toasted sesame seed oil. I'll be making this again soon but with my sprouted rice.
Delicious. Used Furikake seasoning and dried seaweed as a topper. Sweated the spinach with garlic and lemon juice as another reader suggested. Love it!
Oh my. This is a superb addition to my repertoire: clean, fresh delicious flavours. We added a few slices of avocado on the side, as it pairs very well with the trout. As I had some troubles sourcing sprouted brown rice (it’s Sydney, Australia, after all and you’d think they would have it here) I made my own and loved it. Instead or regular soy sauce I added usukuchi, which worked a treat with the rice.