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Apricot And Rice Rolls

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  Water 3⁄4 Cup (12 tbs)
  Long grain rice 1⁄4 Cup (4 tbs)
  Snipped dried apricots 2 Tablespoon
  Instant chicken bouillon granules 1 1⁄2 Teaspoon
  Pepper 1 Dash
  Skinless flounder fillets/Sole / walleyed pike fillets 12 Ounce (4 Pieces, 3 Ounce Each)
  Nonstick cooking spray/Sole / walleyed pike fillets 1
  Frozen orange juice concentrate 2 Tablespoon, thawed
  Butter/Margarine 2 Tablespoon, melted

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.

Recipe Summary

Cook Time: 
40 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1014 Calories from Fat 448

% Daily Value*

Total Fat 50 g77.4%

Saturated Fat 25.3 g126.6%

Trans Fat 0 g

Cholesterol 256.5 mg85.5%

Sodium 2786.5 mg116.1%

Total Carbohydrates 93 g31%

Dietary Fiber 2.2 g8.8%

Sugars 38.7 g

Protein 48 g96.1%

Vitamin A 36.6% Vitamin C 0.5%

Calcium 10% Iron 6.5%

*Based on a 2000 Calorie diet

Apricot And Rice Rolls Recipe