Cook rice according to package directions, omitting salt and butter. Combine rice, onion, celery, almonds, parsley, orange juice, zest, butter and 1/4 tsp (1 mL) each salt and black pepper in medium mixing bowl; mix well.
Prepare grill for direct cooking over medium-high heat. Rinse inside cavities of trout with cold running water. Pat dry with paper towels. Sprinkle inside cavities with remaining 1/4 tsp (1 mL) each salt and black pepper. Spoon rice filling evenly into each trout cavity. Using butcher’s twine, tie body of trout at 1-in. (2.5-cm) intervals. Brush outside of trout with oil.
Spray BBQ Flexible Basket with nonstick spray intended for the grill. Place trout in basket. Grill, covered, 15-20 minutes or until trout flakes easily with a fork, turning basket once. Remove trout from basket. Remove and discard twine. Serve.
U.S. Nutrients per serving: Calories 250, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 22 g, Fiber 3 g, Protein 15 g
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