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Rice with Smoked Trout and Yogurt-Dill Dressing

Total Time: 25 mins.
Prep Time: 15 mins.
Cook Time: 10 mins.
Serves: 4

Ingredients

2 pkg (250 g each) Tilda® Whole Grain Steamed Basmati Rice
1 tbsp (15 mL) olive oil
1 small onion, diced
2 cloves garlic, minced
5 oz (150 g) smoked trout, flaked
2 cups (500 mL) baby spinach

Yogurt-Dill Dressing:
1/4 cup (60 mL) plain yogurt
1/2 tsp (2 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) finely chopped chives
2 tsp (10 mL) finely chopped fresh dill
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

Directions

  1. Heat oil in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in rice; cook, stirring occasionally, for 3 to 5 minutes or until heated through. Remove from heat. Let cool slightly; stir in trout and spinach.
  2. Yogurt-Dill Dressing: Whisk together yogurt, lemon zest, lemon juice, chives, dill, salt and pepper. Drizzle over rice mixture before serving.

Tips

  • Substitute smoked salmon for trout if desired.
  • Add cooked asparagus or peas to the rice if desired.