This is a beautiful dish if you are looking to impress and is not too filling.
- Kimberly
Ingredients
- 12 rib crown roast of pork, well trimmed (about 7 lbs)
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 oz package of long grain and wild rice mix
- 1 cup raisins
- 2 cups chicken broth
- 1/2 cup drained canned garbanzo beans or chickpeas, rinsed
- 1/2 cup chopped pecans, toasted
Preparation
Preheat oven to 325°.
Fold a piece of aluminum foil into an 8 inch square; place on a rack in a roasting pan. Sprinkle roast with salt & pepper; place, bone ends up, on foil lined rack. Bake for 1 hour.
Combine rice mix, seasoning pack from rice mix, raisins, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Add garbanzo beans, pecans, and green onions; toss together.
Cover the bones of the pork with foil so they do not burn. Spoon the mixture into the center of the roast; cover with foil. Bake another 1.5 to 2 hours (150° internal) temperature.
Remove from oven and allow the meat to rest for at least 10 minutes. Garnish with kale, apple wedges, grapes, and/or green onion ribbons.