Ingredients

• 4 ounces of rainbow trout
• 1/4 cup onions
• Dash pepper
• 1 tbsp parmesan-dried
• ½ cup brown rice
• 7 oz broccoli florets
• ½ cup corn
• 1 clove garlic- divide into individual parts
• 1 cube vegetable base
• 1 ½ cup cold water

Directions

Pour rice into medium sized cooking pot and add water and soup base. Heat until the water boils and then reduce heat to simmer. Cover and do not stir. Set timer for 30-40 minutes. Preheat oven to 350 degrees. Wash trout and lay on a slice of tinfoil. Add lemon and sprinkle cheese over trout. Add pepper and wrap trout in the tinfoil.
Place trout on a cooking tray and put into oven for 20-30 minutes. Cut broccoli into bite sized pieces and wash. Put broccoli into a small cooking pot along with garlic and 1/4 cup of cold water. Heat until the water boils and reduce heat and simmer. Cover for 5-8 minutes. Lightly heat corn. Serve trout, broccoli, corn and rice hot. .