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.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
Portobello Mushrooms Stuffed with Wild Rice
CWR confetti shrimp salad
CWR and Pumpkin Gratin