Recipe - Lemon Rice Stuffed Sole

One fourth cup Sliced celery
2 tablespoon Chopped onion
2 tablespoon Butter or margarine; divided
2 cup Cooked brown rice
2 teaspoon Grated lemon peel
One fourth teaspoon Salt
One fourth teaspoon Thyme
1/8 teaspoon Ground black pepper
2 tablespoon Fresh lemon juice
1 pound Sole fillets*
(fresh or frozen)
1 tablespoon Snipped fresh parsley

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 whitefleshed 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip