|Long grain and wild rice mix||6 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Fresh spinach leaves||32 Medium, washed|
|Coarsely ground black pepper||To Taste|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Cook rice mix according to package directions.
Place 2 cups cooked rice in large bowl.
Combine cream cheese and milk in medium bowl.
Stir into rice; set aside.
Place spinach in heatproof bowl.
Pour very hot water (not boiling) over spinach to wilt leaves slightly.
Rinse sole and pat dry with paper towels.
Sprinkle both sides of each fillet with salt and pepper.
Cover each fillet with spinach leaves.
Divide rice mixture evenly and spread over top of each spinach-lined fillet.
To roll fillets, begin with thin end of fillet, roll up and secure with wooden toothpicks.
Combine wine and water in large, heavy saucepan.
Stand fillets upright on rolled edges in saucepan; cover.
Simmer over low heat 10 minutes or until fish flakes easily when tested with fork.