Cooking Instructions:

1. Preheat the oven to 325°F (163°C).
2. Place 1/4 cup of wild rice in a small sauce pan with 3/4 cup of sodium-reduced vegetable broth. Bring to a boil, then cover and reduce to low for 15 minutes. Take off the heat and let sit for an additional 10 minutes covered.
3. While the rice is cooking, butterfly your rib roast of pork and trim off visible fat.
4. In a medium frying pan, add oil and sauté the kale, garlic and onion for 5 minutes until the kale wilts. Mix in rice, blueberries and balsamic vinegar. Stuff rib roast with the kale stuffing and tie to secure. Glaze the outside of the roast with mustard, leaving the tips clean.
5. Roast in the oven for 20-25 minutes per lb, or approximately 1 1/2-2 hours. The roast will be done when it has reached an internal temperature of 155°F (69°C) and then is tented for 10 minutes.

Blueberry Balsamic Reduction 

1. Place ingredients in a sauce pan over medium-high heat. Boil for 5 minutes or until desired consistency is reached. 
2. Drizzle blueberry balsamic reduction over the top of roasted pork.