Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           sliced celery
   2      tablespoons   chopped onion
   2      tablespoons   butter or margarine -- divided
   2      cups          cooked brown rice
   2      teaspoons     grated lemon peel
     1/4  teaspoon      salt
     1/4  teaspoon      thyme
     1/8  teaspoon      ground black pepper
   2      tablespoons   fresh lemon juice
   1      pound         sole fillets* -- - (fresh or frozen)
   1      tablespoon    snipped fresh parsley

Preparation:

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