Try this Breast of Veal Stuffing recipe, or contribute your own.
Suggest a better descriptionUNROLL 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 107 | ||
Calories from Fat: 62 (58%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.9g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 257.1mg | 9 % | |
Potassium 115.6mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.8g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.