Vegetable-Stuffed Oven Baked Sole with Brown Rice

Makes: 4 servings
Prep: 25 minutes
Bake: 25 minutes

Ingredients:

2 tsp. olive oil
1 bag (12 ounces) broccoli slaw
1 carton  (18.3 ounces) Campbell's® V8® 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 tender, stirring occasionally.  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 2-quart shallow baking dish.  Top with the spinach.

Divide the broccoli slaw mixture among the fish.  Roll up the fish and place, seam-side down, on the spinach in the baking dish.  Drizzle with the lemon juice.  Season with the black pepper.  Cover the baking dish.

Bake at 375°F. for 25 minutes or until the rice is tender and the fish flakes easily when tested with a fork.