prep time
20 min

cook time
25 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
1½ cups (375 mL)
1 pkg. (300 g)		frozen chopped spinach, thawed, squeezed dry
1 can (10 oz/284 mL)		condensed cream of chicken soup
1 cup (250 mL)		milk
¼ tsp (1 mL)		dill weed
2		hard boiled eggs, finely chopped
2		green onions, chopped
1 tbsp (15 mL)		mayonnaise
1 pkg. (14 oz/400 g)		individually frozen fish fillets, thawed

INSTRUCTIONS

Step 1: Preheat oven to 350°F (180ºC). Mix rice and spinach until well blended. Add combined soup, milk and dill weed; mix well. Spoon into greased shallow 2-quart baking dish

Step 2: Mix eggs, onion and mayo; spoon evenly onto fish fillets. Roll up, starting at one of the short ends; secure with toothpicks. Place over rice mixture in baking dish; cover

Step 3: Bake 20 to 25 minutes or until fish is opague. Remove toothpicks before serving

Jazz It Up:
Prepare as directed, substituting ½ cup (125 mL) dry white wine for ½ cup (125 mL) of the milk.