1 cup wild black rice (or brown, white or forbidden rice)
1 3/4 cups chicken broth
2 tablespoons unsalted butter
3/4 cup finely chopped white onion
1 cup chopped toasted California walnuts
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (about 5 ounces) dried apricots
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 eggs, beaten
3 pounds boneless pork loin roast, butterflied
2 large garlic cloves, minced
2 tablespoons vegetable oil or nonstick cooking spray
cotton kitchen string for tying up the roast
Preparation
In a medium saucepan, combine wild rice and broth and bring to a boil over high heat. Stir well, reduce heat to low, cover and cook for 25-30 minutes for brown or wild rice (15-20 minutes for white rice). Cook until broth is absorbed, then remove from heat and set aside, covered, for 10 minutes.
While the rice is cooking, melt butter over moderate heat in a medium skillet. Add onion and cook gently, stirring frequently, until softened. Add walnuts and continue to cook and stir 2-3 minutes longer. Season to taste with salt and pepper, then scrape mixture into a large bowl.
When rice is ready, add it to the walnut mixture, then stir and toss with a fork to combine. Let cool to room temperature, stirring occasionally. Add apricots, parsley, chives and eggs to the rice mixture, then stir until evenly mixed. Set aside.
Lay the pork loin out flat on a clean work surface. Spread it with the garlic, then sprinkle generously with salt and pepper. Spread cooled rice mixture over meat, then roll loin up, snugly like a carpet.
Using heavy duty cotton string, tie the roast firmly around its circumference in three or four places, at 2-inch intervals. If stuffing oozes from the ends, push it back it.
Preheat oven to 375° F.
Put the oil in a heavy, oven-proof skillet, or coat the skillet with nonstick cooking spray, and place over high heat. Brown the rolled-up roast, turning it frequently, for 8-10 minutes.
Place in oven until thermostat inserted into center reads 160° F, about 1 to 1 1/2 hours. Remove from oven and let rest for at least 15 minutes before slicing crosswise into 10 pieces, about 1/2-3/4 inch thick.
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