1 sm. onion, chopped
1 c. sliced mushrooms
1 tbsp. butter
1 c. chicken broth
1/2 c. half & half
1 1/2 tbsp. cornstarch
1 tsp. dill weed
1 1/2 c. "minute" instant brown rice
3/4 c. each grated carrot & zucchini
4 flounder fillets (4 oz. each)
1/4 tsp. each salt & pepper

Heat oven to 350 degrees. Brown onions and mushrooms in hot butter. mix broth, half and half, cornstarch and dill; add to pan. Bring to boil. Add rice; return to boil. Reduce heat; cover, simmer 5 minutes. Remove from heat. Stir in carrot and zucchini. Let stand 5 minutes. Stuff fish with mixture and sprinkle with salt and paprika. Bake fish over remaining mixture 15 to 20 minutes. Serves 4.