Instructions: Combine uncooked wild rice and water in heavy saucepan. Bring to a boil.

Cover and reduce heat. Simmer for 12 minutes. Drain and set aside. Saute grated carrot, raisins, pistachio nuts, green onions and apple in margarine and lemon juice for 3 minutes until carrots are tender. Remove from heat.

Stir in rice, salt, white pepper and ground cardamm. Mix gently. Set aside.

Untie, rolled-tied pork roast and spoon half of the rice mixture between loins. Retie with string at 2-3 inch intervals. Place fat side down on rack in shallow roasting pan. Spoon rest of stuffing into greased shallow 1 quart baking dish .set aside. Combine wine, preservees and thyme. Pour over roast. Insert meat thermometer into thickest part of roast. Dont touch stuffing or fat. Bake at 325 F. for one hour and 45 minutes to 170 F. Cover and bake reserved stuffing at 325 F. 25-30 minutes. Remove string an slice roast to serve.

Serves 6-8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.