Sole with Shrimp on Wild Rice

2 1/2 cups uncooked wild rice
2 cups water
6 cups dry white wine
1/2 cup double (heavy) cream
14 oz raw, peeled shrimp
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp lemon juice
2 tbsp snipped fresh dill
20 sole or plaice fillets (3 oz each)

Simmer wild rice in water and 4 cups wine 40 minutes or until tender. Boil off any remaining liquid. Reduce heat; add cream and shrimp. Cook, stirring constantly, until shrimp are pink. Season with salt, pepper, lemon juice and dill; set aside and keep warm. Roll fillets and poach in remaining wine approximately 10 minutes. Make beds of wild rice mixture on serving plates, top each with two fillet rolls and serve with a side salad.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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