Breast Of Veal Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| 1/4 | lb | Pancetta or bacon |
| 1 | T | Olive oil |
| 1 | Onion, finely diced | |
| 1 | T | Minced garlic |
| 1/4 | c | Lentils |
| 1/4 | c | Arborio rice |
| 2 | c | Low-sodium chicken broth |
| 2 | T | Chopped fresh sage |
| Salt | ||
| Pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 56.4mg
Potassium: 103.4mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: <1g
Protein: 2.4g