1/4 c. (1/2 stick) butter
1/2-lb. mushrooms, washed, trimmed and sliced
1/2 c. onion, chopped
3 c. cooked long grain and wild rice*
1/4 c. parsley, chopped
1 tsp. salt
1/4 tsp. pepper
2 c. (8-oz.) Chalet Swiss Cheese
1 bone-in pork rib roast (5 to 7-lbs.)
Preheat oven to 325° F. Melt butter in large frying pan. Sauté mushrooms and onions. Stir in rice, parsley, salt, pepper and cheese. Set aside. With sharp knife, cut 6 to 10 deep pockets over each rib bone. Fill pockets with stuffing mixture. Place in roasting pan with pocket openings up. Bake 35 minutes per-lb. or until meat thermometer registers 170° F. Carve by slicing between rib bones. Place leftover stuffing in a lightly buttered baking dish. Bake with roast during last half hour of roasting time.
*Packaged products of mixed long grain and wild rice are available.
Makes 6-8 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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