Lemon Rice Stuffed Sole

Recipe Ingredients

1/4 cup	27g / 1oz	Sliced celery
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Butter or margarine - divided
2 cups	320g / 11oz	Cooked brown rice
2 teaspoons	10ml	Grated lemon peel
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Thyme
1/8 teaspoon	0.6ml	Ground black pepper
2 tablespoons	30ml	Fresh lemon juice
1 lb	454g / 16oz	Sole fillets* - - (fresh or frozen)
1 tablespoon	15ml	Snipped fresh parsley

Recipe Instructions

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 350F20 to 30 minutes or until fish flakes easily with fork.

*Or any white-fleshed fish such as haddock, turbot, or white fish.

Source:
Brown Rice Reprinted with permission from The USA Rice Council

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