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Crown Roast with Spring Rice Pilaf

 Crown Roast with Spring Rice Pilaf
Family and friends will feel like royalty when you serve this gorgeous roast. —Simple & Delicious Test Kitchen
12 ServingsPrep: 30 min. Bake: 2 hours + standing

Ingredients

  • 2 medium lemons
  • 1 jar (10 ounces) cherry spreadable fruit
  • 1 envelope Lipton savory herb with garlic soup mix
  • 1 pork crown roast (12 ribs and about 8 pounds)
  • RICE PILAF:
  • 1 cup chopped sweet onion
  • 1 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 3 cups chicken broth
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup golden raisins
  • 1/4 teaspoon pepper
  • 3 cups uncooked instant rice
  • SAUCE:
  • 1 jar (10 ounces) cherry spreadable fruit
  • 6 tablespoons chicken broth
  • 1/4 teaspoon salt

Directions

  • Finely grate peel from lemons. Juice lemons, reserving 1 teaspoon for
  • sauce. In a small microwave-safe bowl, combine the spreadable fruit,
  • soup mix, lemon peel and juice. Microwave, uncovered, on high for

2 of 2

Crown Roast with Spring Rice Pilaf (continued)

Directions (continued)

  • 30-60 seconds or until heated through.
  • Place roast on a rack in a large shallow roasting pan. Brush fruit
  • mixture over roast. Cover rib ends with foil. Bake, uncovered, at
  • 350° for 1-1/2 hours.
  • Meanwhile, in a large skillet, saute onion and mushrooms in butter
  • until tender. Add asparagus; cook 1-2 minutes longer or until
  • asparagus is crisp-tender. Add the broth, almonds, raisins and
  • pepper. Bring to a boil. Stir in rice. Cover and remove from the
  • heat; let stand for 5 minutes. Fluff with a fork.
  • Carefully spoon stuffing into center of roast. Bake 30-45 minutes
  • longer or until a thermometer reads 145°.
  • Meanwhile, in a small microwave-safe dish, combine the sauce
  • ingredients and reserved lemon juice. Microwave, uncovered, on high
  • for 30-60 seconds or until heated through.
  • Transfer roast to a serving platter. Let stand for 10-15 minutes.
  • Remove foil. Cut between ribs to serve. Serve with sauce. Yield: 12
  • servings.
Nutritional Facts: 1 rib with 1/2 cup pilaf and about 1 tablespoon sauce equals 593 calories, 21 g fat (8 g saturated fat), 106 mg cholesterol, 597 mg sodium, 55 g carbohydrate, 2 g fiber, 43 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.