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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Breast Of Veal Stuffing

Recipe Tags: Veal Recipes

Date Added: January 04, 2014


1/4 Pound Pancetta 1/4 Pound Pancetta or bacon
1 Tablespoon Olive Oil 1 Tablespoon Olive oil or lard
1 Unit Onion 1 Unit Onion finely diced
1 Tablespoon Garlic 1 Tablespoon Minced garlic
1/4 Cup Lentils 1/4 Cup Lentils dried
1/4 Cup Arborio Rice 1/4 Cup Arborio rice (5 oz) (or long-grain rice)
2 Cups Chicken Broth 2 Cups Low-sodium chicken broth (6 cans)
2 Tablespoons Fresh Sage 2 Tablespoons Chopped fresh sage
1 Unit Salt 1 Unit Salt (I used reduced sodium)
1 Unit Pepper 1 Unit Pepper red bell
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1. UNROLL PANCETTA, chop into 1/4-inch pieces and place in a skillet with olive oil.

2. Place skillet over medium heat and cook 2 minutes.

3. Add onion and garlic and cook, stirring occasionally, 2 minutes.

4. Add lentils, rice and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes.

5. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Rice, Garlic, Onion, Olive Oil allergies.
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