Apricot And Rice Rolls Recipe
Ingredients
| Water | 3/4 Cup (16 tbs) | |
| Long grain rice | 1/4 Cup (16 tbs) | |
| Dried apricots | 2 Tablespoon, snipped | |
| 1 1/2 teaspoons instant chicken bouillon granules Dash pepper | ||
| 4 3-ounce skinless flounder, sole, or walleyed pike fillets Nonstick spray coating | ||
| 2 tablespoons frozen orange juice concentrate, thawed | ||
| 2 tablespoons butter or margarine, melted Dash ground ginger | ||
Directions
For stuffing, in a saucepan combine water, uncooked rice, apricots, bouillon granules, and pepper.
Bring to boiling; reduce heat.
Cover with a tight-fitting lid.
Cook for 15 minutes.
Remove from heat.
Let stand, covered, for 10 minutes.
For rolls, spread stuffing evenly on top of fillets.
Roll up each fillet jelly-roll style, starting from narrow end.
Secure with wooden toothpicks.
Spray a 12x7 1/2x2-inch baking dish with nonstick coating.
Place rolls, seam side down, in dish.
Combine juice concentrate, butter or margarine, and ginger.
Brush half over the rolls.
Bake in a 375° oven for 20 to 25 minutes or till done.
Remove the toothpicks.
Brush with remaining butter mixture.
Bring to boiling; reduce heat.
Cover with a tight-fitting lid.
Cook for 15 minutes.
Remove from heat.
Let stand, covered, for 10 minutes.
For rolls, spread stuffing evenly on top of fillets.
Roll up each fillet jelly-roll style, starting from narrow end.
Secure with wooden toothpicks.
Spray a 12x7 1/2x2-inch baking dish with nonstick coating.
Place rolls, seam side down, in dish.
Combine juice concentrate, butter or margarine, and ginger.
Brush half over the rolls.
Bake in a 375° oven for 20 to 25 minutes or till done.
Remove the toothpicks.
Brush with remaining butter mixture.
Chef
