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Its Dinnertime: Try this saskmade Recipe!
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Cook the wild rice in 1½ cups water until grains open slightly. Drain and set aside.
Cook trout using a lightly oiled Panini grill or cast iron pan until medium well done. When cool enough to handle, break into bite sized chunks. Grill or saute’ the peppers and onions using the same pan.
Bring barley to a boil in just enough water to cover. Reduce to a simmer for about 15 minutes until tender but not mushy. Drain water and add 1 cup of the cheese, thyme, onion powder, salt and pepper.
Puree’ the mango, peach chutney, sesame oil, garlic powder and salt. Spread barley mixture onto the bottom and up the sides of a buttered pizza pan. Bake at 40 until barley begins to brown. Top with the peach sauce, followed by the trout, veggies, wild rice and remaining cheese. Return to the oven until cheese is nicely melted and bubbly, about 15 minutes. Enjoy!