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
- Preheat oven to 350u0b0.
- Brown onion and mushrooms in hot margarine.
- Mix broth, half and half, cornstarch and dill.
- Add to pan.
- Bring to a boil.
- Add rice.
- Return to boil.
- Add carrot and zucchini.
- Remove from heat for 5 minutes.
- Return to heat on simmer setting for 5 minutes.
- Remove again.
- Allow to stand for 5 minutes.
- Stuff fish with mixture and sprinkle with salt and paprika.
- 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)