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, diced 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.