FRUIT AND NUT ROAST BEEF

1 onion, chopped
1 tablespoon butter
3/4 cup chopped bacon
1/2 cup chopped macadamias
2 tablespoon water
4 chicken bouillon cubes, divided use
2 cups cooked brown rice
1 1/2 cups pitted prunes
grated rind of 2 lemons
7 to 8 pound beef rib roast
salt and pepper
1/4 cup white wine
2 tablespoon oil
1/4 cup extra water
2 chicken bouillon cubes

Saute the onion in the butter until soft.

Add the bacon and macadamias and cook for 5 minutes.

Add the water and 2 bouillon cubes and simmer for 2 minutes, then remove from heat.

Add the rice, and prunes, and lemon rind; season to taste. Sprinkle the boned side of the beef with salt and pepper, and spread the filling down the center. Roll the beef up from the long side, and secure it with string.

Grease a roasting dish lightly with oil, place the beef in, cover with foil, and roast for 15 minutes at 400 degrees F.

Remove the foil and add the combined wine, extra water, and remaining 2 bouillon cubes.

Roast for 1 hour at 350 degrees F until the beef is tender.

Servings: 8