Rice Stuffed Flounder Recipe

Name: Rice Stuffed Flounder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 1 c. sliced mushrooms; 1 Tbsp. margarine; 1 c. chicken broth; 1/2 c. half and half; 1 1/2 Tbsp. cornstarch; 1 tsp. dill weed; 1 1/2 c. instant white or brown rice; 3/4 c. grated carrots; 3/4 c. grated zucchini; 4 flounder fillets; 1/4 tsp. salt; 1/4 tsp. paprika

Servings: persons

1 small onion, chopped
1 c. sliced mushrooms
1 Tbsp. margarine
1 c. chicken broth
1/2 c. half and half
1 1/2 Tbsp. cornstarch
1 tsp. dill weed
1 1/2 c. instant white or brown rice
3/4 c. grated carrots
3/4 c. grated zucchini
4 flounder fillets
1/4 tsp. salt
1/4 tsp. paprika

1
Preheat oven to 350u00b0.
2
Brown onion and mushrooms in hot margarine.
3
Mix broth, milk, cornstarch and dill.
4
Add to onion and mushrooms.
5
Bring to a boil.
6
Add rice and return to boil. Reduce heat, cover and simmer for 5 minutes.
7
Remove from heat. Stir in carrots and zucchini; let stand for 5 minutes.
8
Stuff fish with mixture and sprinkle with salt and paprika.
9
Bake fish over any remaining mixture for 15 to 20 minutes.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onion, chopped, 1 c. sliced mushrooms, 1 Tbsp. margarine, 1 c. chicken broth, and more.

Yes, Rice Stuffed Flounder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Stuffed Flounder

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