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Breast of Veal Stuffing

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

35 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ pound pancetta
or bacon
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1 tablespoon olive oil
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1 each onions
finely diced
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1 tablespoon garlic
minced
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¼ cup lentils
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¼ cup arborio (short-grain) rice
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2 cups chicken broth
low-sodium
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2 tablespoons sage
fresh, chopped
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
113.4 g pancetta
or bacon
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15 ml olive oil
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1 each onions
finely diced
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15 ml garlic
minced
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59 ml lentils
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59 ml arborio (short-grain) rice
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473 ml chicken broth
low-sodium
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3E+1 ml sage
fresh, chopped
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1 x salt
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1 x black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 8625% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 87mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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