Veal Escallops with Fruited Wild Rice Stuffing
Mix California Wild Rice, apricots, raisins, half the butter, salt, pepper, egg whites, breadcrumbs and nuts.
Spread approximated 1/2 cup mixture on each cutlet, roll and tie with string; set aside.
Saute mushrooms and shallots in remaining butter for 5 minutes. Season with thyme, salt and pepper.
Remove mushroom mixture from pan; set aside. Flour rolled cutlets; brown in same pan. Add wine and mushroom mixture; cover and braise 15 minutes over low heat.
Slice and serve with mushroom sauce.
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice