Lemon rice stuffed sole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sliced celery |
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Butter or margarine; divided |
| 2 | cups | Cooked brown rice |
| 2 | teaspoons | Grated lemon peel |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Thyme |
| ⅛ | teaspoon | Ground black pepper |
| 2 | tablespoons | Fresh lemon juice |
| 1 | pounds | Sole fillets* (fresh or frozen) |
| 1 | tablespoon | Snipped fresh parsley |
Directions
In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose rice mixture. Fasten with wooden picks. Melt remaining butter. Brush over fillets. Sprinkle with parsley. Bake at 350 degrees 20 to 30 minutes or until fish flakes easily with fork.
*Or any white-fleshed fish such as haddock, turbot, or white fish.
Each serving provides: * 321 calories * 23½ g. protein * 15½ g. fat * 20.7 g. carbohydrate * 261 mg. sodium * * 78 mg. cholesterol Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias