Preheat the oven to 450 F (230 C). Cut 4 pieces of parchment or foil into 12-inch (30cm) squares.
In large skillet, melt butter over medium heat. Add green onion and garlic; cook until fragrant but not browned, about 1 minute. Add the mushrooms, fennel and thyme and cook until the mushrooms are golden, most of the liquid has evaporated and the fennel is tender crisp.
Spread 1/2 cup (125 mL) of the rice on one side of a sheet of parchment.
Lay a portion of fish over the rice and top with a quarter of the mushroom fennel mixture and a sprinkle of coarse salt and fresh cracked pepper.
Repeat with the remaining portions. Seal the packages and bake on a rimmed baking sheet until puffed and golden, about 8 minutes.
Serve in the paper packet or carefully transfer contents to a dinner plate. Serve with lemon wedges.
Source: USA Rice
Rice and Salmon Packets
1 tbsp (15 mL) butter 4 green onions, white parts only, sliced (reserve greens for garnish) 1 clove garlic, minced 8 oz (250 g) shiitake mushrooms, in thick slices 1/2 small fennel bulb, sliced 1 tsp (5 mL) minced fresh thyme 2 cups (500 mL) cooked, cooled U.S. brown rice 1/2 tsp (2 mL) coarse salt and fresh cracked pepper 4 pieces fish fillet (4 oz [125 g] each), salmon, halibut, cod or Arctic char
PER SERVING: about 330 cal, 27 g pro, 11 g total fat (3 g sat fat), 29 g carb, 3 g fibre, 70 mg chol, 320 mg sodium. %RDI: iron 15%, calcium 6%, vit A 6%, vit C 30%
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP