BROWSE THE COLGIN COOKBOOK

RICE AND VEAL CASSEROLE

serves 6

2 lbs. veal, cubed
2 cups long-grain and wild rice, cooked
1 cup green onions,chopped
2 cups chicken broth
4 tbs. olive oil
1/2 cup sherry
2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. Colgin Worcestershire Sauce
salt and pepper to taste

In skillet heat olive oil, add veal, onions and
worcestershire sauce. Simmer on low heat 5-10
minutes or until done. Add broth, paprika,garlic, salt and pepper. Cover pan and simmer on low heat for 50-60 minutes. Add the rice and sherry to veal, simmer 5-10 minutes.