Thursday, March 3, 2011

What's for Dinner? Barley/Lentil Risotto with Mushrooms & Huron Rainbow Trout

Rainbow trout is such a treat this time of year. It's vibrant pink flesh easily reminds me of summer. It's mellow flavour paired nicley with a creamy rissotto made from red lentils and pearl barley. Garnished with punchy little cherry tomatoes from Lemington....yum! 100-mile winter food is far from boring!

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