Breast of veal stuffing

Yield: 8 servings

Measure Ingredient
¼ pounds Pancetta or bacon
1 tablespoon Olive oil
1 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
Salt
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

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