Yield: 8 servings
Measure | Ingredient |
---|---|
¼ pounds | Pancetta or bacon |
1 tablespoon | Olive oil |
1 \N | Onion; finely diced |
1 tablespoon | Minced garlic |
¼ cup | Lentils |
¼ cup | Arborio rice |
2 cups | Low-sodium chicken broth |
2 tablespoons | Chopped fresh sage |
\N \N | Salt |
\N \N | Pepper |
UNROLL PANCETTA, chop into ¼-inch pieces and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, rice and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- ====================================================================== ==== BBS: COLOSSUS Date: 01-05-93 (12:10) Number: 2776 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 12 Conf: (125) COOK