Title: Breast of Veal Stuffing
Categories: Meat
Yield: 8 Servings
| 1/4 | lb | Pancetta or bacon |
| 1 | tb | Olive oil |
| 1 | | Onion; finely diced |
| 1 | tb | Minced garlic |
| 1/4 | c | Lentils |
| 1/4 | c | Arborio rice |
| 2 | c | Low-sodium chicken broth |
| 2 | tb | Chopped fresh sage |
| | | Salt |
| | | Pepper |
UNROLL PANCETTA, chop into 1/4-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.