Recipe - Breast Of Veal Stuffing

One fourth pound Pancetta or bacon
1 tablespoon Olive oil
1 Onion; finely minced
1 tablespoon Minced garlic
One fourth cup Lentils
One fourth cup Arborio rice
2 cup Lowsodium chicken broth
2 tablespoon Chopped fresh sage
Salt
Pepper

UNROLL PANCETTA, chop into 1/4inch 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