4 or 5 lb. veal breast
1 c. raw brown rice
1 med. onion, finely chopped
2 tbsp. oil
1/2 tsp. poultry seasoning
2 tbsp. minced parsley
1 tsp. grated orange rind
1/3 c. seedless raisins

Have the butcher cut a large pocket in the side of the veal breast. Wipe the veal with moist paper towels.

Rinse the brown rice. In a 2 quart saucepan, bring 3 cups of water to a boil, add brown rice. Cover saucepan and simmer over medium heat for 25-30 minutes, or until the rice is almost tender. Remove from heat, drain and allow to cool.

Meanwhile, saute the chopped onion in the oil until tender but not brown (about 5 minutes). Remove from heat.