VEAL BREAST WITH WILD MUSHROOM RICE STUFFING
Yield: Makes 8 to 10 servings.
Ingredients • 3 pounds boned veal breast, sliced flat for stuffing • 2 teaspoons thyme, divided • 1/2 teaspoon salt • 1/2 teaspoon garlic powder • 1/2 teaspoon ground white pepper • 1 cup chopped onion, divided • 1/2 cup chopped fresh wild mushrooms • 1 tablespoon butter or margarine • 2 cups cooked rice • 1 cup (4 ounces) shredded mozzarella cheese • 1 tablespoon snipped fresh basil leaves • 1/4 teaspoon ground black pepper • 1 egg, beaten • 1 cup chopped celery • 1 cup chopped carrots • 1 bay leaf • 1/4 teaspoon black peppercorns • 2 cups dry white wine
Directions Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper.
Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.
Spread rice mixture evenly on veal breast.
Roll veal; tie with string at 1-inch intervals. Combine celery, carrots, remaining 1/2 cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan.
Bake at 350 degrees 1-1/2 hours, or until internal temperature reaches 160 degrees.
Remove bay leaf.
Pan juices may be thickened to serve with veal.
Nutrition Facts Calories 448 Total Fat 15g Cholesterol 210mg Sodium 381mg Total Carbohydrate 17g Dietary Fiber 2g Protein 50g USA Rice Federation (www.usarice.com)
|