Breast Of Veal Stuffing

1/4 lb Pancetta or bacon

1 tb Olive oil

1 Onion; finely diced

1 tb Minced garlic

1/4 c Lentils

1/4 c Arborio rice

2 c Low-sodium chicken broth

2 tb Chopped fresh sage

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.