Lemon Rice Stuffed Sole

Course : Fish
Serves: 4
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Ingredients:

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 / 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 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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