1 (4-5 lb.) veal breast
1 c. raw brown rice
1 med. onion, finely chopped
2 tbsp. vegetable 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.

In a mixing bowl, combine the cooked rice, sauteed onion, poultry seasoning, minced parsley, orange rind and raisins. Mix thoroughly. Correct seasoning. Fill the pocket in the veal breasts with the stuffing and close the pocket with a skewer or heavy, round toothpicks. Place breast rib side down in a shallow roasting pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, or until tender, basting occasionally with accumulated liquid. Do not cover - veal should brown nicely during baking. Yields 10 servings. 380 calories and 10 gm fat/serving.