Lemon Rice Stuffed Sole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Sliced celery,
2 tbsp: Chopped onion,
2 tbsp: Butter or margarine, divided
2 cup: Cooked brown rice,
2 tsp: Grated lemon peel,
1/4 tsp: Salt,
1/4 tsp: Thyme,
1/8 tsp: Ground black pepper,
2 tbsp: Fresh lemon juice,
1 lbs: Sole fillets*, (fresh or frozen)
1 tbsp: 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 * 23.5 g. protein * 15.5 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
Source from luhu.jp
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 * 23.5 g. protein * 15.5 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
Source from luhu.jp