Rice-Stuffed Roast Recipe

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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 2 hours + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 or margarine
  • 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 mushrooms, onions, red pepper and garlic in butter until tender, about 4 minutes. Remove from the heat; stir in 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, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 160°-170°. 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

Nutritional Facts

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

  • 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 or margarine
  • 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
  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 mushrooms, onions, red pepper and garlic in butter until tender, about 4 minutes. Remove from the heat; stir in 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, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 160°-170°. 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

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