Stuffed Breast Of Veal - cooking recipe

Ingredients

2 (13 to 15 oz.) cans chicken broth
1/2 c. parboiled rice
olive oil
1 medium onion, diced
1 large celery stalk, diced
1 small head escarole (about 3/4 lb.), coarsely chopped
1/4 c. dark seedless raisins, chopped
rubbed sage
salt
pepper
1 (6 lb.) veal breast (with pocket for stuffing)

Preparation

About 3 hours before serving:
In 1 quart saucepan over high heat, heat 1 1/3 cups chicken broth to boiling;
stir in rice. Reduce
heat
to
low;
cover
and simmer 20 minutes or until rice is tender and all liquid is absorbed.