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Rice Stuffed Flounder

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Submitted by kknegt

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
SMALL SMALL ONIONS
chopped
1 237
CUP ML MUSHROOMS
sliced
1 15
TABLESPOON ML MARGARINE
1 237
CUP ML CHICKEN BROTH
½ 118
1 ½ 23
TABLESPOONS ML CORNSTARCH
1 5
TEASPOON ML DILL WEED
1 ½ 355
CUPS ML BROWN RICE
¾ 177
CUP ML CARROTS
rated
¾ 177
CUP ML ZUCCHINI
rated
4 4
EACH EACH FLOUNDER FISH FILLETS *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML PAPRIKA

Directions

Heat oven to 350℉ (180℃).

Brown onion and mushrooms in hot margarine.

Mix broth, cream, cornstarch and dill; add to pan.

Bring to boil.

Add rice; return to boil. Reduce heat; cover.

Simmer 5 minutes.

Remove from heat.

Stir in carrot and zucchini. Let stand 5 minutes.

Stuff fish with mixture and sprinkle with salt and paprika.

Bake fish over any remaining mixture 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 378 22% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 309mg 13%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 16%
Sugars g
Protein 19g
Vitamin A 88% Vitamin C 13%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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