---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon Rice Stuffed Sole
  Categories: Main dish, Fish
       Yield: 4 servings
  
     1/4 c  Sliced celery
       2 tb Chopped onion
       2 tb Butter or margarine; divided
       2 c  Cooked brown rice
       2 ts Grated lemon peel
     1/4 ts Salt
     1/4 ts Thyme
     1/8 ts Ground black pepper
       2 tb Fresh lemon juice
       1 lb Sole fillets*
            -- (fresh or frozen)
       1 tb 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 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
  
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