Veal Escallops with Fruited Wild Rice Stuffing

Email This Page

A pure delicacy of veal scaloppini stuffed with California Wild Rice and fruits in a wine mushroom sauce

Makes 10 servings.


  • 3 1/3 cups California wild rice, cooked
  • 1 cup dried apricots, chopped
  • 4 Tablespon raisins
  • ½ cup butter, softened
  • 2 egg whites
  • ½ cup fresh bread crumbs
  • ½ cup chopped nuts, toasted, optional
  • 10 (3-ounce) boned veal cutlets, pounded thin
  • ½ lb. shiitake mushrooms, cleaned and sliced
  • ½ cup shallots, minced
  • 2 teaspoon fresh thyme, minced
  • 2 cups dry white wine
  • salt and pepper to taste
Cooking Instructions:

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.

Compliments of California Wild Rice Advisory Board
Print Friendly
Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.