Vegetable-Stuffed Oven Baked Sole with Brown Rice

Fish, rice and vegetables all cook together to make a wonderful dish
your family will love!

Vegetable-Stuffed Oven Baked Sole with Brown Rice
from Campbell's Kitchen

Prep Time: 25 min. Bake Time: 25 min.

2 tsp. olive oil
1 bag (12 ounces) broccoli slaw
1 carton (18.3 ounces) Campbell's(R) V8(R) Garden Broccoli Soup
1 1/2 cups water
Freshly ground black pepper
1 cup uncooked instant brown rice
1 bag (10 ounces) fresh baby spinach, coarsely chopped
4 sole fillets (about 1 pound)
1 tbsp. lemon juice

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the
broccoli slaw and cook for 5 minutes or until it's tender. Stir 1/2
cup soup and 1/2 cup water in the skillet and heat to a boil. Reduce
the heat to low. Cook for 5 minutes. Season with the black pepper.
Stir the remaining soup, water and rice in an 11 x 8-inch shallow baking
dish. Top with the spinach.
Divide the broccoli slaw mixture among the fish fillets. Roll up the
fillets and place seam-side down on the spinach in the baking dish.
 Drizzle with the lemon juice. Season with the black pepper. Cover the
dish.
Bake at 375°F. for 25 minutes or until the rice is tender and the
fish flakes easily when tested with a fork.
Serves 6.

Kitchen Clip:
Cooked brown rice has a slightly chewy texture and nut-like flavor. The
tan color is caused by the presence of bran layers, so it contains more
fiber than white rice.
Received on Tue Sep 16 13:32:02 2008