Black Rice + Flaked Trout Salad
Cold black rice with flaked trout, cucumber, radish, and herbs in a lemon dressing — a make-ahead lunch that holds three days without complaint.
- Servings
- 4
- Prep
- 15 min
- Cook
- 35–40 min (rice)
- Tags
- pescatarian · fish · high-protein · high-fiber · meal-prep · lunch
Method
The other half of the Sunday black-rice batch. Cold rice, flaked trout, crunchy cucumber and radish, a sharp lemon dressing — it eats like a proper salad rather than leftover rice, and it holds 3 days without the trout sulking. This is the bulk-prep lunch that makes the rest of the week easy.
Method
1. Rice
Cook the black rice — 1 part rice : 1.5 parts water, 35–40 minutes — and spread it out to cool completely before building the salad. Warm rice wilts everything else.
2. Trout
Flake the cooked trout into generous pieces, keeping some structure.
3. Assemble
Fold together the cooled rice, trout, diced cucumber, sliced radish, and soft herbs.
4. Dress
Dress with olive oil and lemon, season, and box it up. Keeps 3 days in the fridge.
Notes
- Holds 3 days in the fridge — the second of the two lunches the Sunday black-rice batch covers.
- Whole-grain note — keep the rice portion to roughly ¾–1 cup cooked per serving; the fiber makes it plenty.
- Cold-smoked or hot-smoked trout works if you don't have cooked fillets going spare.