Veal Escallops with Fruited Wild Rice Stuffing

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



Makes 10 servings.




Ingredients:

  • 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
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