Rice stuffed roast is tempting roast. Face it, men love to eat and we gals don’t do a bad job of it either. From Shirley Creamer of Lamar Colorado.

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

Method 

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°. 

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.