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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Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

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