Rice Stuffed Veal Rolls Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthy++Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Thinly sliced veal cutlet1 Pound
 Cooked rice1 Cup (16 tbs)
 Butter/Margarine2 Tablespoon, softened
 Chopped parsley2 Tablespoon
 Shortening2 Tablespoon
 Chopped onion2 Tablespoon
 Condensed tomato rice soup10 3⁄4 Ounce (1 Can)
 Water1⁄4 Cup (4 tbs)
 Oregano1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2364 Calories from Fat 1363

% Daily Value*

Total Fat 156 g240.2%

Saturated Fat 51.9 g259.4%

Trans Fat 3.9 g

Cholesterol 192.5 mg

Sodium 3280 mg136.7%

Total Carbohydrates 177 g59.1%

Dietary Fiber 19.4 g77.8%

Sugars 28.9 g

Protein 66 g132.4%

Vitamin A 79.2% Vitamin C 70.7%

Calcium 25.7% Iron 26.8%

*Based on a 2000 Calorie diet

Directions

1. Place veal cutlet between two pieces of waxed paper. Pound as thin as possible with the flat side of a cleaver or the bottom of a heavy saucepan. Cut veal into 8 pieces.
2. Combine rice, butter and parsley. Place a small amount of the mixture on each piece of veal. Roll up and fasten with toothpicks.
3. Heat shortening in skillet over medium-high heat. Add veal rolls and brown well on all sides. Pour off drippings.
4. Combine remaining ingredients and pour over veal.
5. Cover with vac-control valve closed, and cook over low heat 45 minutes. Stir and baste occasionally.
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