Crown roast of pork stuffed with wild rice and dried fruit Recipe - Los Angeles Times
A big roast is the very image of a holiday dinner centerpiece. But lately you've probably been finding that the reality doesn't measure up. Too often that roast, so monumental in appearance, is...
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Ingredients
- 1 (8-pound) crown pork roast
- Salt, pepper
- 1 pound wild rice
- 10 cups water
- 2 shallots, minced
- 1/3 cup dried cranberries
- 1 cup slivered dried pears (about 6 ounces)
- 1 teaspoon minced fresh rosemary
- 1 cup coarsely chopped walnuts
- 1/2 teaspoon red wine vinegar
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