Recipe and Photo © 2011 Wisconsin Milk Marketing Board, Inc.

Makes 6-8 Servings

Ingredients

1/4 cup (1/2 stick) butter
1/2 pound mushrooms, washed, trimmed and sliced
1/2 cup onion, chopped
3 cups cooked long grain and wild rice*
1/4 cup parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) Wisconsin Swiss Cheese, diced
1 bone-in pork rib roast (5 to 7 pounds)

Cooking Directions

Preheat oven to 325°F. Melt butter in large frying pan. Sauté mushrooms and onions. Stir in rice, parsley, salt, pepper and cheese. Set aside.

With sharp knife, cut 6 to 10 deep pockets over each rib bone. Fill pockets with stuffing mixture. Place in roasting pan with pocket openings up. Bake 35 minutes per pound or until meat thermometer registers 170° F. Carve by slicing between rib bones. Place leftover stuffing in a lightly buttered baking dish. Bake with roast during last half hour of roasting time.