Rice Stuffed Flounder

• 1 1/2 c. instant brown rice
• 4 flounder fillets (4 oz. each)
• 1/4 tsp. salt
• 1/4 tsp. paprika
• 1 c. sliced mushrooms
• 1 small onion, chopped
• 1 Tbsp. margarine
• 1 c. chicken broth
• 1/2 c. half and half
• 1 1/2 Tbsp. cornstarch
• 1 tsp. dill weed
• 3/4 c. grated carrot
• 3/4 c. grated zucchini

1. Preheat oven to 350u0b0.
2. Brown onion and mushrooms in hot margarine.
3. Mix broth, half and half, cornstarch and dill.
4. Add to pan.
5. Bring to a boil.
6. Add rice.
7. Return to boil.
8. Add carrot and zucchini.
9. Remove from heat for 5 minutes.
10. Return to heat on simmer setting for 5 minutes.
11. Remove again.
12. Allow to stand for 5 minutes.
13. Stuff fish with mixture and sprinkle with salt and paprika.
14. Bake fish atop any remaining mixture for 20 minutes. Yields 4 servings.

instant brown rice, flounder, salt, paprika, mushrooms, onion, margarine, chicken broth, cornstarch, dill weed, grated carrot, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641123 (may not work)