Crown Roast with Spring Rice Pilaf Recipe

Crown Roast with Spring Rice Pilaf Recipe
Crown Roast with Spring Rice Pilaf Recipe photo by Taste of Home
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Crown Roast with Spring Rice Pilaf Recipe

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Family and friends will feel like royalty when you serve this gorgeous roast. —Simple & Delicious Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Crown Roast with Spring Rice Pilaf in Simple & Delicious April/May 2012, p48

Nutritional Facts

1 rib with 1/2 cup pilaf and about 1 tablespoon sauce: 593 calories, 21g fat (8g saturated fat), 106mg cholesterol, 597mg sodium, 55g carbohydrate (26g sugars, 2g fiber), 43g protein.

  • 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
  1. 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 30-60 seconds or until heated through.
  2. 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.
  3. 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.
  4. Carefully spoon stuffing into center of roast. Bake 30-45 minutes longer or until a thermometer reads 145°.
  5. 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.
  6. 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.
Originally published as Crown Roast with Spring Rice Pilaf in Simple & Delicious April/May 2012, p48

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