Back in this post about my CSA, I mentioned that mustard greens was the most difficult ingredient I had received. Mustard greens are rather bitter, and some people love the flavor. For me, I wanted that bitter horseradish-y flavor to be something subtle within a dish. I attempted some mustard green lo mein that didn’t work out, and some mustard greens salad, which was way to much for me! This mustard greens and smoked trout rice bowl was exactly what I was looking for!
What really makes this rice bowl work is a balance of flavors. The mustard greens are bitter, and the smoked trout is salty, and, well, smokey. I needed to find something sweet to round out that flavors and I developed a maple dijon dressing that is to die for! The maple syrup balances all the flavors and the dijon helps to bring them all together. This mustard greens and smoked trout rice bowl is a great dish to try if you think you don’t like mustard greens! Enjoy!
Variations on the Mustard Greens and Smoked Trout Rice Bowl:
- To make this dish vegetarian or vegan, try smoked tofu instead of smoked trout.
- If you need to make this dish in a flash, try using a quicker cooking grains such as millet or quinoa.
- If you love mustard greens and want more of the flavor in your bowl, don’t saute the greens, just chop them and toss them with the dressing before adding to the bowl.
- 2 garlic cloves
- 1 TBS olive oil, divided
- 2 cups chopped mustard frill or mustard greens
- 1½ TBS maple syrup
- 1½ TBS stone grond mustard
- 1 TBS chopped fresh dill
- ¼ tsp black pepper
- salt to taste
- 4 oz smoked trout, flaked
- 2 cups cooked brown rice
- Heat half of the olive oil and the garlic in a large heavy bottomed skillet until it starts to sizzle. Add the mustard greens or frill. Saute 2 minutes or until the greens are wilted and soft.
- In a small dish, combine the rest of the olive oil, maple syrup, stone ground mustard, dill, salt, and pepper. Taste and adjust seasonings accordingly. Mix together trout, rice, and sauted mustard greens. Drizzle with the maple syrup sauce.
