Rice Stuffed Flounder
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | tablespoon |
margarine
|
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
light cream (half&half)
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
dill weed
|
|
| 1 ½ | cups |
brown rice
|
|
| ¾ | cup |
carrots
rated |
|
| ¾ | cup |
zucchini
rated |
|
| 4 | each |
flounder fish fillets
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 15 | ml |
margarine
|
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
light cream (half&half)
|
|
| 23 | ml |
cornstarch
|
|
| 5 | ml |
dill weed
|
|
| 355 | ml |
brown rice
|
|
| 177 | ml |
carrots
rated |
|
| 177 | ml |
zucchini
rated |
|
| 4 | each |
flounder fish fillets
|
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | 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.
