Veal and Vegetable Medley

Description
Makes 4 servings.

Ingredients

 * 3/4 pound boneless veal, cut into strips
 * 3/4 teaspoon salt
 * 1/2 teaspoon ground white pepper
 * 1 tablespoon olive oil
 * 1 cup red pepper strips
 * 1/2 cup sliced fresh mushrooms
 * 1/2 cup zucchini strips
 * 1/2 cup yellow squash strips
 * 2 tablespoons pine nuts, toasted
 * 1 clove garlic, minced
 * 1 teaspoon chopped fresh basil leaves
 * 2 cups hot cooked rice
 * 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 salt and white pepper; brown in oil in large skillet over high heat. Stir in red pepper, mushrooms, zucchini, squash, pine nuts, garlic and basil; stir-fry 3 to 4 minutes or until vegetables are tender crisp. Serve with hot rice.