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Ingredients
- 2 2 2 (6-oz) packages long-grain and wild rice mix
- 3/4 3/4 3/4 cup boiling water
- 3/4 3/4 3/4 cup dried apricots
- Vegetable cooking spray
- 3/4 3/4 3/4 cup chopped fresh mushrooms
- ½ cup chopped green onions
- ½ cup chopped sweet red pepper
- 2 2 2 cloves garlic, minced
- 1/4 1/4 2 cup plus 2 tablespoons chopped water chestnuts
- 2 2 2 tablespoons chopped fresh parsley
- ½ teaspoon freshly ground pepper
- 1 1 1 (4-lb) lean boneless double pork loin roast, tied
- ½ cup apricot jam, melted and divided
- to rice mix according to package directions, omitting salt and fat. Set aside.
- 20 boiling water over apricots; let stand 20 minutes. Drain well. Finely chop apricots, and set aside.
- 350 1 40 160 for 1 hour and 40 minutes or until meat thermometer registers 160 F. basting frequently with remaining half of jam.
- 10 16 stand 10 minutes. Spread remaining rice mixture on a large serving platter; place roast on top of rice mixture. Remove string from roast; slice diagonally across grain into 16 slices.
Details
Servings 16
Preparation
Step 1
●Yield: 16 servings (309 calories; 10.7 g fat; 1.8 g fiber or 7 points) per serving.
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