Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info

Rice-Stuffed Roast

Meet the Cook: We're ranchers who live 23 miles from any town. Anyone who's here at mealtime gets fed! When I'm having a special couple out, I like to fix something like this. Face it, men love to eat - and we gals don't do a bad job of it either! My husband and I have eight children and 17 grandchildren. -Shirley Creamer, Lamar, Colorado

10-12 ServingsPrep: 30 min. + standing Bake: 2 hours + standing

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

Prepare rice according to package directions. Meanwhile, pour boiling
water over apricots; let stand for 20 minutes. Drain and set aside.
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.
Untie roast and spread 1-1/4 cups of rice mixture inside. Place the
remaining stuffing in a covered 2-qt. casserole; set aside.
Retie roast and place on a rack in a greased roasting pan. Bake,

2 of 2

Rice-Stuffed Roast (continued)

Directions (continued)

uncovered, at 350° for 2 to 2-1/2 hours or until a meat
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. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 307 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 348 mg sodium, 26 g carbohydrate, 2 g fiber, 31 g protein.