Estimated Nutrition (whole recipe, rough)
Counts 21 of 24 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 pounds boned veal breast, sliced flat for stuffing
- 2 teaspoons thyme, divided
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1 cup chopped onion, divided
- 1/2 cup chopped fresh wild mushrooms
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 tablespoon snipped fresh basil leaves
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 bay leaf
- 1/4 teaspoon black peppercorns
- 2 cups dry white wine
- 3 cups hot cooked rice
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper. Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg. Spread rice mixture evenly on veal breast. Roll veal; tie with string at 1-inch intervals.
Combine celery, carrots, remaining 1/2 cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan. Bake at 350 degrees 1-1/2 hours, or until internal temperature reaches 160 degrees. Remove bay leaf. Pan juices may be thickened to serve with veal.