Step 1Soak the rice in water to cover for 30 minutes, then drain. Meanwhile, heat the oven to 350 degrees.
Step 2In a large bowl, mix together the rice, beef, 1 teaspoon allspice, 2 tablespoons canola oil, the cinnamon, 1 teaspoon salt, one-fourth teaspoon white pepper, one-half cup onion and all of the pine nuts until thoroughly combined.
Step 3Loosely stuff the veal breast with this filling. Place any leftover stuffing onto the center of a large piece of parchment paper; fold the paper to seal in the stuffing and set it aside to tuck into the roasting pan next to the meat.
Step 4Combine the remaining 3 teaspoons allspice, 1 teaspoon salt and one-fourth teaspoon white pepper and the garlic. Rub 1 tablespoon oil over the veal breast, season it with one-half teaspoon salt and generously apply the spice all over the veal.
Step 5In a large roaster over medium-high heat, saut? the remaining 1 cup onion and the celery in 2 tablespoons oil; stir occasionally until soft, 5 to 6 minutes. Transfer to a small bowl.
Step 6In the same large roaster, add the remaining 2 tablespoons oil and sear the veal over medium-high heat until just lightly browned, 2 minutes per side. Add the onion-celery mixture to the pan under and around the veal along with the envelope of filling and 1 cup water. Cover and braise at 350 degrees, basting occasionally, for 1 hour.
Step 7Remove from the oven and add the peas to the roaster. Season with one-eighth teaspoon allspice, 1 teaspoon salt and one-eighth teaspoon white pepper, or to taste.
Step 8Open the envelope of extra stuffing, break up the stuffing with a fork and stir the stuffing into the peas. Discard the parchment paper. Add one-half cup water to the roaster, cover and return to the oven. Reduce the oven temperature to 300 degrees. Roast for an additional 1 1/2 to 2 hours until tender. Remove to a large cutting board and allow to rest. Pull out any large bones and thinly slice the roast. Serve with the peas and stuffing alongside.