Brook Trout Grilled With Wild Rice

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Oxmoor House


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1 tablespoon olive oil

2 cups thinly sliced leek, divided

1 1/2 cups sliced mushrooms

1 garlic clove, crushed

4 cups water

1/2 cup uncooked wild rice

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

4 thyme sprigs

4 (8-ounce) cleaned brook trout

1 tablespoon butter

1 tablespoon chopped fresh parsley

Thyme sprigs (optional)

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