Veal Escallops with Fruited Wild Rice Stuffing

    3 1/3 cups cooked wild rice
    1 cup chopped dried apricots
    4 tbsp raisins
    1/2 cup butter, softened
    salt and pepper, to taste
    2 egg whites
    1/2 cup fresh breadcrumbs
    1/2 cup chopped nuts, toasted, optional
    10 boned veal cutlets (85 g or 3 oz each), pounded thin
    1/2 lb shiitake mushrooms, cleaned and sliced
    1/2 cup minced shallots
    2 tsp minced fresh thyme
    2 cups dry white wine

Mix 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 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.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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