Baked Sole With Rice And Mixed Vegetables

• 175 g mixed long-grain and wild rice
• 4 None plaice fillets (about 500g in total)
• 2 tbsp lemon juice
• 1 tsp butter
• 30 g fresh root ginger, peeled and finely chopped
• 750 g carrots, peeled and cut into strips
• 1 None spring onion, cut into strips
• 100 g bamboo shoots, cut into strips
• 100 g shiitake mushrooms, cut into strips
• 2 tbsp creme fraiche
• None None Lemon slices, for garnish

1. Preheat oven to 400u0b0F. Cook rice in boiling salted water for 20 mins. Sprinkle fish with lemon juice and season. Set aside.
2. Meanwhile, melt butter in a frying pan. Saute ginger for 1 min. Add carrots, green onion, bamboo shoots and mushrooms. Saute for 7 mins. Season. Add 2/3 cup water and bring to a boil. Transfer to a large Dutch oven and stir in creme fraiche. Top with fish, cover and roast for 12 mins.
3. Drain rice. Serve with fish, vegetables and sauce. Garnish with lemon slices.

wild rice, plaice, lemon juice, butter, fresh root ginger, carrots, spring onion, bamboo shoots, shiitake mushrooms, crueme fraueeche, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/30013 (may not work)