Rice-Stuffed Roast

• 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

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 350u0b0 for 2 to 2-1/2 hours or until a thermometer reads 160u0b0. During the last 30 minutes, baste roast with preserves and bake the extra rice stuffing. Let roast stand 10 minutes before slicing.

long grain, boiling water, dried apricots, fresh mushrooms, green onions, sweet red pepper, garlic, butter, water chestnuts, parsley, salt, pepper, rolled pork, apricot preserves

Taken from www.tasteofhome.com/recipes/rice-stuffed-roast/ (may not work)