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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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
| Ingredients:
1/4 Cup(s) Sliced celery
2 Tablespoon(s) Chopped onion
2 Tablespoon(s) Butter or margarine; divided
2 Cup(s) Cooked brown rice
2 Teaspoon(s) Grated lemon peel
1/4 Teaspoon(s) Crushed peanuts
1/4 Teaspoon(s) Thyme
1/8 Teaspoon(s) Ground black pepper
2 Tablespoon(s) Raw peanuts, chopped
1 Pound(s) Sole fillets*
1 Tablespoon(s) Italian seasoning |
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