Crown Roast Of Lamb With Wild Rice-Risotto Stuffing

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3 1/2 cups water

1 1/4 cups uncooked wild rice

2 teaspoons salt, divided

4 teaspoons olive oil, divided

2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)

2 teaspoons herbes de Provence

1 1/2 teaspoons pepper, divided

1 (16-rib) crown roast of lamb

Olive oil-flavored cooking spray

5 cups low-salt chicken broth

1 1/2 cups chopped onion

1 cup diced celery

1 cup uncooked Arborio or other short-grain rice

1 cup frozen green peas, thawed

2 teaspoons chopped fresh thyme

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