Breast of Veal Stuffing
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
pancetta
or bacon |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
finely diced |
|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | cup |
lentils
|
|
| ¼ | cup |
arborio (short-grain) rice
|
|
| 2 | cups |
chicken broth
low-sodium |
|
| 2 | tablespoons |
sage
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
pancetta
or bacon |
*
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
finely diced |
|
| 15 | ml |
garlic
minced |
|
| 59 | ml |
lentils
|
|
| 59 | ml |
arborio (short-grain) rice
|
|
| 473 | ml |
chicken broth
low-sodium |
|
| 3E+1 | ml |
sage
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
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.
