Ciao Aug/Sep 2017 Digital Digital_CIAO_AugSep2017 | Page 15

inthekitchen
Manitoba Jambalaya
Consider this your introduction to rye berries. Mixed with locally grown quinoa, these plump grains add
textural pop. Add in two types of local sausage and Manitoba trout for a provincial smorgasbord.
INGREDIENTS
4 oz trout, skinless
1/2 cup rye berries, cooked
1/2 cup quinoa, cooked
1/2 cup garlic sausage, cooked
1/2 cup breakfast sausage, cooked
1 carrot, peeled and diced
1 medium onion, peeled and diced
2 stalks celery, diced
garlic, minced
1 can (1.5 cups) tomato sauce
2 Tbsp canola oil
salt and pepper to taste
METHOD
1. In a small frying pan, heat oil.
While heating, season trout with
salt & pepper and slice in half. Once
the oil is hot, cook the trout to
medium or desired doneness. Set
aside.
2. In the same pan, add in the diced
carrot, onion and celery to deglaze
the pan. Cook for 2 minutes. Add
in the remaining ingredients with
the exception of the tomato sauce.
Cook for an additional two minutes.
3. Deglaze the pan once again with
the tomato sauce, mix thoroughly,
and bring to a simmer.
4. To plate, split the contents of
into two bowls. Divide the now
rested trout and place on top,
season with salt and pepper and
garnish with fresh microgreens or
chives.
Yield 2 servings
ciao! / aug/sep / two thousand seventeen
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