Rice-Stuffed Roast

Name: Rice-Stuffed Roast
Ingredients: 2 packages (6 ounces each) long grain and wild rice mix; 3/4 cup boiling water; 3/4 cup dried apricots, chopped; 3/4 cup chopped fresh mushrooms; 1/2 cup chopped green onions; 1/2 cup chopped sweet red pepper; 2 garlic cloves, minced; 1 tablespoon butter; 1/3 cup chopped water chestnuts; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 boneless rolled pork loin roast (about 4 pounds); 1/2 cup apricot preserves

14 ingredients

4 steps

Ingredients

2 packages (6 ounces each) long grain and wild rice mix
3/4 cup boiling water
3/4 cup dried apricots, chopped
3/4 cup chopped fresh mushrooms
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1 tablespoon butter
1/3 cup chopped water chestnuts
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless rolled pork loin roast (about 4 pounds)
1/2 cup apricot preserves

Directions

1

Prepare rice according to package directions. Meanwhile, pour boiling water over apricots; let stand for 20 minutes. Drain and set aside.
2

In a large skillet, saute the mushrooms, onions, red pepper and garlic in butter until tender, about 4 minutes. Remove from the heat; stir in the rice, apricots, water chestnuts, parsley, salt and pepper.
3

Untie roast and spread 1-1/4 cups of rice mixture inside. Place the remaining stuffing in a covered 2-qt. casserole; set aside.
4

Retie roast and place on a rack in a greased roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 160°. During the last 30 minutes, baste roast with preserves and bake the extra rice stuffing. Let roast stand 10 minutes before slicing.