|Uncooked brown rice||1 Cup (16 tbs)|
|Flounder fillets/Sole fillets||1 Pound|
|Onion||1 Cup (16 tbs), chopped|
|Green bell pepper||1 Cup (16 tbs), chopped|
|Tomatoes||1 Cup (16 tbs), chopped|
|White wine||1⁄4 Cup (4 tbs)|
|Fresh basil/1/2 teaspoon dried basil||1 Teaspoon|
|Salt||1⁄2 Teaspoon (optional)|
Cook brown rice according to package directions, starting 15 minutes before preparing flounder.
In a large pan with a cover place fillets.
Around fillets place onion, green pepper and tomatoes.
Pour wine over fillets; sprinkle with basil, salt and pepper.
Cook over medium-low heat for 10 minutes or until fish flakes easily.
On a serving platter arrange fillets; spoon rice around fillets.
Spoon vegetables and sauce over fillets and rice.