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Breast Of Veal Stuffing

Ingredients
 

1/4 lb pancetta or bacon
1 tbsp olive oil
1 onion, finely diced
1 tbsp minced garlic
1/4 cup lentils
1/4 cup arborio rice
2 cup low-sodium chicken broth
2 tbsp chopped fresh sage
1 salt
1 pepper




 
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Preparation
 
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.

 

 
Servings: 8

 

 

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