Stuffed Crown Roast Of Pork
|Crown roast of pork||6 Pound (1 Crown Roast Of Pork, 12 Rib)|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Chicken broth||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Canned garbanzo beans||1⁄2 Cup (8 tbs), drained, rinsed (Chickpeas)|
|Chopped pecans||1⁄2 Cup (8 tbs), toasted|
Sprinkle roast on all sides with salt and pepper.
Place roast, bone ends up, on a lightly greased rack in a shallow roasting pan.
Bake at 325° for 1 hour.
Combine rice mix, contents of seasoning packet, chicken broth, and next 3 ingredients in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Add garbanzo beans and pecans, tossing gently to combine.
Spoon rice mixture into center of roast.
Cover stuffing and exposed ends of ribs with aluminum foil.
Insert meat thermometer, making sure it does not touch fat or bone.
Bake at 325° for 1 1/2 hours or until meat thermometer registers 160°.
Transfer roast to a large serving platter; remove aluminum foil and string.
Spoon half of rice mixture around roast, leaving center of roast filled with remaining rice mixture.
Let stand 10 minutes before carving.
Garnish, if desired.