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Stuffed Crown Roast Of Pork Recipe
|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|
Serving size: Complete recipe
Calories 4753 Calories from Fat 1571
% Daily Value*
Total Fat 178 g273.8%
Saturated Fat 19.1 g95.3%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 12460.6 mg519.2%
Total Carbohydrates 270 g90%
Dietary Fiber 20.6 g82.3%
Sugars 114.7 g
Protein 528 g1055.4%
Vitamin A 92% Vitamin C 82%
Calcium 22.7% Iron 52.3%
*Based on a 2000 Calorie diet
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.