Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek,
mushrooms, and garlic; sauté‚ 3 minutes. Add water, rice, 1/8 teaspoon
salt, 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and
simmer 50 minutes or until rice is tender. Drain rice, reserving 1
cup cooking liquid; set rice aside. Return cooking liquid to pan.
Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove
from heat; set broth aside, and keep warm. Place 1 thyme sprig in
the center of each of 4 (10-inch) squares of aluminum foil. Place
1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper
over inside cavities of fish. Stuff 1/2 cup rice mixture into the
cavity of each fish. Wrap fish in foil, twisting the ends to seal.
Prepare grill, and place the foil wrapped fish on grill rack; grill
10 minutes on each side or until fish flakes easily when tested with
a fork. Unwrap fish; remove and discard skin. Set the fish aside,
and keep warm. Melt butter in a small saucepan over medium-high heat.
Add remaining leek, and sauté‚ 2 minutes or until tender. Divide leek
evenly among 4 individual plates, and top with fish. Drizzle 2 tablespoons
broth over each fish, and sprinkle with parsley. Recipe By : Cooking
Light, Sept. 1995, page 100
