1 (12 rib) crown pork roast, well trimmed
1/2 tsp. salt
1/2 tsp. pepper
1 (6 oz.) pkg. long grain and wild rice mix
1 c. raisins
2 c. chicken broth
1/2 c. chick peas, rinsed and drained
1/2 c. chopped pecans, toasted
1/2 c. sliced green onions

Fold a piece of aluminum foil into an 8 inch square, place on a rack in roasting pan. Season roast with salt and pepper, place roast, bone end up, on foil lined rack. Bake at 325 degrees for 1 hour. Combine rice mix, raisins and chicken broth, bring to a boil. Cover reduce heat and simmer 20 to 30 minutes or until rice is tender and liquid is absorbed. Add chick peas, pecans and green onions, toss gently.

Cut a piece of foil long enough to fit around ribs, fold foil lengthwise into thirds. Wrap foil around ribs and fold over tips of ribs, leaving the center portion uncovered. Spoon rice mixture into center of roast and cover with foil. Insert meat thermostat into roast without touching bone or fat. Bake at 325 degrees for 1 1/2 hours or until thermostat reaches 160 degrees. Remove foil from roast and let stand 15 minutes before serving.