Sole with Shrimp on Wild Rice

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Like shrimp and sole? Combine it with wild rice to add wild rice’s signature flavor and texture for an unbeatable dinner.

Makes 10 servings.

  • 2 ½ cups California wild rice, uncooked
  • 2 cups water
  • 6 cups dry white wine
  • ½ cup double (heavy) cream
  • 14 ounces raw shrimp, peeled
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon lemon juice
  • 2 tablespoons snipped fresh dill
  • 20 (3-ounce) sole or plaice fillets
Cooking Instructions:

Simmer wild rice in water and 4 cups wine for 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 side salad.

Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.