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Apricot And Rice Rolls

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Apricot
Cook Time: 
40 Minutes

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