Flounder Baked Over Herbed Rice Recipe
Ingredients
| Sodium chicken broth | 2 Cup (16 tbs) | |
| Brown rice | 1 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Carrot | 1 Medium, shredded | |
| Onions | 1/3 Cup (16 tbs), finley chopped | |
| 3/4 teaspoon dried marjoram 1/8 teaspoon ground black pepper | ||
| 4 skinless flounder fillets (about 4 ounces each and 1/4"-1/2" thick) | ||
| Pinch of paprika | ||
Directions
In a medium saucepan, bring the broth to a boil.
Stir in the rice, mushrooms, carrots, onions, marjoram and pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 35 minutes or until the rice is almost tender and the water is absorbed.
Spray a 12" X 7 1/2" baking dish with no-stick spray.
Spoon the rice mixture into the baking dish.
Then place the flounder in a single layer on top of the rice mixture, folding under any thin edges of the fillets.
Sprinkle with the paprika.
Cover the dish with foil and bake at 350° for 20 to 24 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Stir in the rice, mushrooms, carrots, onions, marjoram and pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 35 minutes or until the rice is almost tender and the water is absorbed.
Spray a 12" X 7 1/2" baking dish with no-stick spray.
Spoon the rice mixture into the baking dish.
Then place the flounder in a single layer on top of the rice mixture, folding under any thin edges of the fillets.
Sprinkle with the paprika.
Cover the dish with foil and bake at 350° for 20 to 24 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Chef
