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)
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