Veal Tenderlion with Wild Rice

These steaks from Gaia's Breath would be the perfect choice to serve someone who has never had veal before! Tender, succulent and flavorful beyond anything you can imagine.

1 pkg Gaia's Breath Veal Tenderloin steaks
s/p

Wild Rice:
1 c chopped onion, (I had a pkg of mixed onion that I put together last summer from The Farm, Old Path)
2 tbsp Kriemhild Butter
2 c stock (I used a veggie stock)
1 tsp rubbed sage
1 tsp dried thyme
1 pkg Fruit of the Fungi Shiitake
1 c boiling water
1 pkg Winter Sun Edamame

Preheat oven to350 degrees F.

Soak mushrooms in hot water for 15 minutes. Drain, then slice mushrooms. Blanch edamame for 2 minutes in simmering water, remove to a ice water bath to stop the cooking. Remove the peas and set aside.

In a large skillet over medium heat saute onions in butter, until soft and lightly colored. Add in rice, sage and thyme, stirring to coat rice and let cook for 10 minutes. Stir often to prevent burning.

Lightly butter a 1 1/2 qt casserole dish. Pour rice mixture into casserole dish then add in stock. Cover with lid or foil. Bake for 1 hr. Remove dish from oven and stir in mushrooms and edamame. Return dish to oven uncovered and continue to cook for 15 minutes. Remove from oven and let stand for 15 minutes.

After adding the mushroom/peas to rice preheat grill on high heat. Season each steak well with salt and pepper. Grill over med heat 5-6 minutes per side for med/rare (longer if you want done more).
Remove to a platter and let rest for about 10 minutes.