Veal Breast with Wild Mushroom Rice Stuffing

Description
Makes 8 to 10 servings.

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.