Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Rice-Stuffed Pork Crown Roast

1 (16-rib) pork rib crown roast (about 8 lbs.)
2 cups uncooked rice
1 cup uncooked wild and long grain rice
1 (4-oz.) pkg. dried apricots
½ t. ground cinnamon
½ cup coarsely chopped pecans
½ of a 6-oz. can frozen orange juice concentrate, thawed
½ cup honey
2 T. butter or margarine
Orange slices (optional)
Fresh cranberries (optional)

---

Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil. Bake in a 350ºF. oven for 1½ to 2 hours. While roast is baking, cook rice according to pkg. directions, adding apricots the last 10 minutes and cinnamon during the last 5 minutes of cooking time. Combine rice mixture and chopped pecans; mix well. Combine orange juice concentrate and honey, mixing well. Fill roast cavity with rice mixture. Place the remaining rice mixture in a small baking dish. Dot the rice stuffing with butter. Brush roast with some of the orange juice mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 155ºF. (Allow about 20 minutes per pound total cooking time). Brush occasionally with the orange juice mixture. Let roast stand for 10 to 15 minutes to allow juices to set. Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired. Serves 16.