Sole with Shrimp on Wild Rice
Makes 10 servings.
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.
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