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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 1½ 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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