Rice and Leek Stuffed Sole
½ cup of Riceland Extra Long Grain Rice
1 small sweet Vidalia onion
3 medium leeks stems, approximately 3-4 inches from root, cleaned
1 tablespoon extra-virgin olive oil
½ cup chicken broth
1 clove minced garlic
½ teaspoon sea salt
¼ teaspoon black pepper
4-6 Dover sole filets (any mild white fish will substitute, such as orange roughy or flounder)
¼ cup panko crumbs
4oz cream cheese
2 tablespoons of butter
- Bring 4 cups of water to boil in medium saucepan. Add rice and let cook, approximately 20 minutes.
- While rice is boiling, chop onion and leeks and add to skillet with olive oil and ¼ cup chicken broth on medium high heat. Cover and cook for 10 minutes. Add garlic, salt, pepper and add additional ¼ cup of chicken broth and stir. Cover and cook additional five minutes and turn off heat.
- Using a slotted spoon, spoon rice into leek skillet and stir. Cover and let rest.
- Preheat oven to Bake 350 degrees. Spray cheat-safe baking dish with Pam spray.
- Wash and dry the filets and set aside.
- Crack egg on paper plate and mix with fork. Add panko crumbs to another paper plate.
- Add cream cheese to leak mixture and thorough mix. Transfer skillet over to filet, egg and panko station.
- Dip one filet in eggs and place heaping spoon of leek mixture in middle of fish and roll up. Transfer to baking dish, seam down. Repeat for all remaining filets.
- Spring with panko and dot each fish with butter and finish with cracked pepper and sea salt sprinkle.
- Cover with lid or aluminum foil and bake for 30 minutes, remove lid and cook until fish internal temperature reaches 165 degrees.
Happy stuffing. By The Women Bloggers member Lyndi Fultz, nwafoodie