Stuffed Flounder

• 2 Tbsp. low-fat margarine
• 1/4 c. all-purpose flour
• 2 tsp. basil leaves and thyme
• 1 1/4 c. skim milk
• 1/4 c. white table wine
• 1 1/2 c. wild rice
• 1 1/2 c. brown rice
• 1/2 c. almonds (unsalted)
• 1/4 c. parsley, chopped
• 1 lb. flounder
• 1/4 c. low sodium margarine
• 1 1/2 Tbsp. parsley, chopped
• 1 tsp. lemon juice

1. Melt 2 tablespoons margarine in a medium size saucepan; combine with flour.
2. Add basil and thyme; combine.
3. Heat milk and stir in gradually.
4. Stir in wine; cook, stirring until smooth and thick.
5. Combine wild and brown rice with almonds and 1/4 cup parsley; add to sauce and toss lightly to combine.
6. Slice each fillet down side seam to form a pocket; spoon in rice mixture. Secure with toothpicks if necessary.
7. Place on oiled baking pan.

lowfat margarine, allpurpose, basil, milk, white table wine, wild rice, brown rice, almonds, parsley, flounder, margarine, parsley, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345510 (may not work)