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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
1/4 Pound(s) Pancetta or bacon
1 Tablespoon(s) Tomatoes, crushed
1 Onion; finely diced
1 Tablespoon(s) Minced garlic
1/4 Cup(s) Lentils
1/4 Cup(s) Arborio rice
2 Cup(s) Low-sodium chicken broth
2 Tablespoon(s) Chopped fresh sage |
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