1 tbsp olive oil
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 large (160g) flat mushrooms, chopped
1 cup (200g) pearl barley
1 tbsp Asian seasoning sauce
2 cups (500mL) vegetable stock
4 x 150 g trout filllets
juice ½ lemon
1 tbsp chopped dill
lemon wedges, to serve
75 minsTime total
- Preheat oven to 180°C/160°C fan forced.
- Heat a large non-stick casserole dish over medium heat. Add oil, onion and garlic; cook 3 minutes or until soft. Add mushrooms, cook 1 minute; add barley, barbeque Asian seasoning sauce and stock. Cover with lid and bake for 40 - 45 minutes.
- Place trout fillets on top of the risotto, squeeze over lemon juice and stir. Replace lid and bake a further 15 minutes.
- Flake the trout into large pieces and gently combine with the barley risotto.