Pan Seared Rainbow Trout with Roasted Asparagus, Wild Rice, & Citrus Dijon Vinaigrette - Riverence P
Pro tip: Reserve the leftover vinaigrette to toss with greens for a side salad.
Ingredients
- 3-4 cups water
- 1 cup uncooked wild rice
- 24 spears asparagus, tough ends removed
- 2-3 tablespoons olive oil
- Salt and pepper
- ½ cup pine nuts, toasted
- 4 Riverence Rainbow Trout
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