Pierre Franey - Recipes - Crown Roast of Pork with Rice Stuffing

Ingredients

• 1 cup converted rice (yields 2 1/2 cups cooked rice)
• 2 tablespoons unsalted butter
• ¾ cup onions, coarsely chopped
• 1 tablespoon chopped garlic
• ½ pound ground beef or pork sausage meat
• 1 red bell pepper, diced
• 1 cup coarsely chopped fennel
• ¼ teaspoon ground cumin
• 1/8 teaspoon ground clove
• 1 whole egg, beaten
• ½ cup chopped parsley
• ¾ cup pistachio nuts (pretoasted or toasted in a dry skillet)
• Salt and freshly ground black pepper to taste
• 8-pound crown roast of pork (ask butcher to prepare crown without any stuffing)
• Vegetable oil for coating roast
• Salt and freshly ground pepper
• 1 tablespoon dried rosemary
• 2 white onions
• 1 ½ cups chicken stock
• ½ cup water