Merry Christmas! We wish you and your family the happiest, sanest and safest of holidays.

 Here’s a last minute recipe for Roasted Veal Loin Roast with Wild Rice Pilaf on the off chance you are still menu planning for the holiday weekend. It’s a simple recipe with showstopper results.

 Happy Holidays from our family to yours!


Mushroom Crusted Roast Veal Loin with Wild Rice Pilaf

Mushroom Crusted Veal Loin Roast

  • 8 dried Morel Mushrooms
  • ½ cup Bread Crumbs
  • 2 Tablespoons Savory Spice Shop Herbs in Duxelles Seasoning1½ pound Veal Loin Roast
  • 2 tablespoons kosher salt
  • freshly ground pepper
  • 2 tablespoons finely diced shallot
  • 8 Cipollini onions, peeled
  • 6 ounces Madeira Wine
  • 4 fresh thyme sprgs
  • 1 tablespoon veal demi-glace mixed with 1 cup water
  • 2 tablespoons unsalted butter

  1. Cover 8 dried Morel Mushrooms with 1 cup of hot water and set aside for one hour.
  2. Preheat oven to 400 degrees.
  3. Combine Herbs in Duxelles Seasoning with bread crumbs, salt and pepper. Coat the veal loin roast on all sides in mixture.
  4. In a large saute pan, heat the olive oil. Brown the veal on all sides for 2 minutes each side. Once veal is browned on all sides, transfer to baking dish and add the Cipollini onions. Place in oven and roast approximately 15-20 minutes, or until meat reaches internal temperature between 135-140.
  5. While meat is cooking, prepare the sauce by adding the shallots and reserved mushrooms and cook for 1 minute over low heat. Add Madiera wine and thyme, turn up heat to medium and cook until liquid is reduced by half. Add the demi-glace mixture and let simmer 5-10 minutes, until it is thick enough to coat back of spoon.
  6. When veal has reached proper temperature, remove from oven and let rest 5-10 minutes. Then slice and arrange on platter and top with sauce.

Wild Rice with Carrots & Cranberries

  • 1 Box Uncle Ben’s Wild & Long Grain Rice
  • 1 tablespoon butter
  • 1 package Melissa’s Produce Dried Porcini Mushrooms reconstituted in 1 cup hot water (reserve water)
  • 2 medium carrots chopped
  • 1 shallot diced
  • ¾ cup water
  • 1 cup cranberries

  1. Place box of Uncle Ben’s Rice Mix including seasoning package, reserved water from mushrooms, ¾ cup water, shallots, carrots, and cranberries into a sauce pan and bring to a boil. Cover, reduce heat to medium and cook 7-8 minutes. Stir and reduce heat to a simmer and cook 8-10 minutes longer.