Smoked Trout Rice Bowls with Zucchini and Spinach

Wash your hands and clean the preparation surface. Rinse the zucchini, lemon and parsley under running water; rinse the spinach unless labeled prewashed. Remove damaged areas and dry the produce well. Slice the zucchini, mince the garlic, chop the parsley and squeeze 3 tablespoons lemon juice. Remove any tough spinach stems.

Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain. Place it in the saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil over medium-high heat, cover and reduce the heat to low. Cook gently for 18–20 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes.

While the rice cooks, make the dressing. In the small bowl, whisk together the lemon juice, parsley, 2 tablespoons olive oil and the black pepper with a fork.

Check the smoked trout carefully for small bones, remove any skin and break the fish into large flakes. Keep it refrigerated until you are ready to assemble the bowls.

Heat the remaining 2 tablespoons olive oil in the skillet over medium-high heat. Add the zucchini and spread it across the pan. Cook for 7–9 minutes, stirring occasionally, until lightly golden and just tender.

Reduce the heat to medium. Add the garlic and remaining 1/4 teaspoon salt; stir for 30 seconds, until fragrant. Add the spinach in two batches, turning it through the zucchini as it softens. Cook for 1–2 minutes total, just until wilted. If liquid collects in the pan, cook uncovered for another minute to let it evaporate.

Fluff the rice with a fork and divide it among four bowls. Arrange one-quarter of the vegetables and one-quarter of the flaked trout over each portion without mixing them into the rice. Stir the dressing again and divide the entire amount evenly among all four bowls. Serve immediately.