Apricot And Rice Rolls
|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|
|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.