1 sm. chopped onion
1 c. sliced mushrooms
1 tbsp. butter
1 c. chicken broth
1/2 c. half and half
1 1/2 tbsp. cornstarch
1 tsp. dill weed
1 1/2 c. Minute Instant brown rice
3/4 c. each grated carrot and zucchini
4 flounder fillets (4 oz. each)
1/4 tsp. each salt and paprika

Heat oven to 350 degrees. Brown onion 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 any remaining mixture 15 to 20 minutes. Serves 4.