Ingredients
- 1 onion
- 1/4 pancetta
- 1/4 lentils
- 2 c low-sodium chicken broth
- 1/4 c arborio rice
- 1 tb olive oil
- 1 tb garlic (minced)
- 2 tb sage (chopped fresh)
Salt Pepper 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.
