Veal and Rice Casserole

An old favorite, kissin’ cousin of Beef and Rice Casserole*

2 ozs. (=¼ cup=½ stick) butter
4 tablespoons vegetable oil
2 pounds boned veal shoulder, cubed
2 onions, finely chopped
2 tablespoons paprika (see note below)
1 pint (2 ½ cups) chicken stock
2 fl. ozs. (¼ cup) white wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
10 ozs. (1 ⅔ cups) long-grain white rice, washed, see note below,
soaked in cold water for 30 minutes and drained

In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the meat and onions and fry, stirring frequently, for 5 to 8 minutes or until they are brown.
Stir in the paprika. Add the stock, wine, salt, pepper and thyme. Bring to a boil. Reduce the heat to low, cover the casserole and simmer for 1 ¼ hours.
Stir in the rice, re-cover the casserole and simmer for a further 20 to 25 minutes, or until the rice is tender and has absorbed all the liquid. Serve at once.

Notes
This is the sort of dish Le Creuset casseroles are made for. If you have one in an appropriate size, do use it for this dish.
We use sweet and hot paprika in our kitchen, mixed to taste depending on the dish (and the chefs taste buds). In this casserole I would use half hot and half sweet.
Washing rice used to be more important when we purchased the rice in bulk, and it was packed with a dehydrating agent to keep it in good shape. If you buy a product such as long-grain Carolina rice, the washing step can be skipped. Of course soaking the rice for thirty minutes may ultimately cut down on the overall cooking time but not significantly.

*Mastering the Art of French Cooking, vol. 1,(Beck, Bertholle & Child) has a wonderful casserole, Boeuf À La Catalane(Beef Stew with Rice, Onions, and Tomatoes). which is very similar to the veal-and-ricecasserole below. Try either. A well-made casserole is a great alternative to separatedishes. Don’t forget a salad on the side!

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Veal and Rice Casserole

Veal and Rice Casserole

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