Veal Escallops with Fruited Wild Rice Stuffing
Wild rice isn't just for a side dish, salad or soup anymore. Combine wild rice with some of your favorite fruits. You'll be amazed with the results!| 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 |
Directions
In large stockpot or Dutch oven, sauté onion, green pepper and garlic in oil until onion is soft. Add wine, tomatoes, clam juice, bay leaf, basil, oregano, rosemary and pepper flakes. Bring to a boil, reduce heat and simmer 30 minutes, stirring often.Add rice and bring to a simmer. Add clams; cook until clams open. Discard any clams that do not open. Add shrimp and scallops; cook until shrimp turns pink, about 2 to 3 minutes; do not over cook.
Makes 10 servings.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com