Rice-Stuffed Roast Recipe

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.