1 crown roast of pork (6-7 lbs.)
2 (6 oz.) pkgs. wild rice mix
1/2 c. chopped onion (1 med. size)
1/3 c. chopped celery
1 clove garlic, finely chopped
1/4 c. (1/2 stick) butter
1/2 c. pine nuts
1 (8 oz.) pkg. dried apricots, chopped
6 tbsp. chopped, drained, preserved ginger
1/2 tsp. ground allspice
6 whole cloves
2 bay leaves
3/4 - 1 c. Madeira wine
1 (13 3/4 oz.) can beef broth

Preheat oven to 400°F. Place roast on rack in long shallow roasting pan.

Cook rice according to label directions.

Sauté onion, celery and garlic in butter in skillet just until tender, about 5 minutes.

Combine sauteed vegetables, rice, pine nuts, all but 2 tablespoons of the apricots, ginger and allspice in bowl; mix well. Spoon lightly into center of roast. (Spoon any extra stuffing into buttered shallow baking dish; bake during last 20 minutes of roasting.) Cover ends of bones and top of stuffing with foil.

Roast at 400°F for 10 minutes. Lower oven temperature to 325°F. Roast for 30 minutes per pound of meat, 3 to 3 1/2 hours, or until meat thermometer registers 170°F when inserted in thickest part of roast; do not let thermometer touch bone or fat.

Remove roast to heated serving platter. Keep warm while preparing gravy.

To prepare gravy. Skim off and discard fat from pan drippings. Add cloves, bay leaves, reserved apricots, Madeira and broth to juices in pan. Cook over medium heat, scraping up any browned bits from pan. Increase heat to high; cook until gravy is reduced by a third. Strain into sauce boat. Serve with roast and any extra stuffing. Garnish rib ends with kumquats, if you wish.