Sole Fillets Stuffed With Vegetable Rice is ideal for a Lenten season dinner and it can be ready in just minutes with the help of convenience foods and the microwave oven.
This microwavable recipe features fish fillets bursting with a rice-vegetable stuffing. The stuffing, with a base of rice, broccoli and Cheddar cheese, combines a healthy blend of shredded carrots, sliced mushrooms, sauteed green onions and wine. A butter-lemon sauce is spooned over the stuffed fish rolls to add a whisper of lemon.
SOLE FILLETS STUFFED WITH VEGETABLE RICE
5 tablespoons butter or margarine
1/3 cup chopped green onions
1 package instant rice, broccoli and Cheddar cheese sauce
1/2 cup shredded carrots
1/2 cup sliced mushrooms
1 2/3 cups water
3 tablespoons dry white wine, optional
1 tablespoon lemon juice
2 teaspoons finely chopped parsley
1 1/2 pounds sole fillets
Place 2 tablespoons butter and onions in 1/2-quart casserole. Cover and microwave on HIGH (100% power) 1 minute, stirring once. Stir in rice and sauce mix, carrots, mushrooms, water and wine. Heat uncovered, stirring every 3 minutes, 12 minutes or until rice is almost tender. Let stand, uncovered, 10 minutes.
Meanwhile, melt remaining butter in small dish on MEDIUM (50% power), 1 to 2 minutes. Stir in lemon juice and parsley.
Place about 1/2 cup rice evenly on each fillet. Roll, starting at long end, jellyroll fashion. Secure with wood picks. Place fish rolls seam-side down in 2-quart oblong baking dish. Spoon 1 teaspoon lemon sauce over each roll. Cover dish loosely with plastic wrap and heat on HIGH (100% power), 5 minutes, turning dish once. Let stand, covered, 2 minutes. Spoon remaining lemon sauce over rolls to serve. Makes about 4 servings.