Rice Bowl With Spinach and Smoked Trout
- Total Time
- About 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves one
- ¾cup cooked sprouted brown rice
- Soy sauce to taste optional
- 1 to 2teaspoons lemon-scented olive oil, to taste
- 1cup spinach leaves, or a mixture of spinach and arugula, tightly packed
- Zest of ⅛ lemon
- 1ounce smoked trout
- 1lemon wedge
- 1sprig cilantro, chopped
- ½ to 1teaspoon toasted sesame seeds, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
282 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 10 grams protein; 217 milligrams sodium
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.
Powered byPreparation
- 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.
Tips
- 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
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Cooking Notes
Claire
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.
Mary
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.
Jennifer
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.
Jo
Delicious. Used Furikake seasoning and dried seaweed as a topper. Sweated the spinach with garlic and lemon juice as another reader suggested. Love it!
@mrmathew
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.
evk31
Just made this with California Koshihikari Haiga short grain rice sourced from Marukai Japanese market and smoked trout from Trader Joe’s. It tasted like Cold Sesame noodles for grownups. Do I ever have to eat anything else for dinner?
Mary
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.
peg
Also like it made with quinoa.
Becky
Made with black rice and smoked salmon because that's what was available at my grocery store. Extremely easy and really tasty.
Claire
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.
Jiwaniec
We used salmon which was pan roasted Mark Bittman style using an extra measure of olive oil infused with lemon zest to baste. We tossed the brown rice and chopped arugula with toasted sesame seeds and ponzu.
Albert
We didn't have smoked trout so we bought a fresh hake and baked it with oil and a little bit of lemon. We waited for it to cold down a little and mix it with the other ingredients.
We also added some (very little) tomato pieces.
Great dish :)
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