| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 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 |
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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