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Rice-Stuffed Roast Recipe
Rice-Stuffed Roast Recipe photo by Taste of Home
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Rice-Stuffed Roast Recipe

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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
TOTAL TIME: Prep: 30 min. + standing Bake: 2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 2 hours + standing
MAKES: 10-12 servings

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

Nutritional Facts

1 slice: 307 calories, 8g fat (3g saturated fat), 78mg cholesterol, 348mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 31g protein.

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 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.
Originally published as Rice-Stuffed Roast in Country Woman January/February 1997, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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