Lemony Rice with Tinned Trout

Lemony Rice and Tinned Trout

Serves two as a lunch entree

Takes 1 hour

Rinse 2 cups of short grain rice in cold water a few times, then add enough water to cover and let soak for 15 minutes.

Drain and add to a pot with 1 T salt, 1 T soy sauce, 1 T mirin and 2 1/2 cups of water. Add 1 T salt and a little bit (say 1 T) lemon zest. Just the yellow rind, not the white pith and 1/2 cup edamame or green peas.

Stir.

Add one tin of drained, tinned smoked trout.

Cover and heat to a gentle simmer. Reduce the heat and let cook for 18 minutes.

Turn off the heat and continue to steam, uncovered for 15 minutes.

Fluff, garnish with chives, additional lemon zest and sesame seeds and serve.

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