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Title: Breast Of Veal Stuffing
Yield: 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
      1    salt
      1    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.

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