Categories: Poultry, Rice, Cheese, Breakfast 
      Yield: 1 servings 
  
      2 tb Butter 
      3    Green onions, minced 
    2/3 c  Chopped walnuts 
      1 cl Garlic, minced 
      1 oz Pancetta, minced 
    1/2 ts Dried rosemary 
    1/4 ts Dried savory 
    1/8 ts Dried thyme 
      1 lb Part-skim ricotta cheese 
    3/4 lb Fresh Swiss Chard or 
           -spinach, cooked, squeezed 
           -dry, and finely chopped 
      1 c  Cooked rice 
      2 oz Freshly grated Parmesan 
  1 1/2 oz Fontina or Jarlsberg cheese, 
           -shredded 
           Salt and fresh ground pepper 
  
  1.  Melt butter in large skillet over medium heat.  Add onion; cook 2 
  minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue 
  cooking about 2 minutes, being careful not to burn herbs. Remove from heat 
  and cool. 3. Transfer to mixing bowl, add remaining ingredients and blend 
  well. Taste and adjust seasoning as desired. Ahead: Stuffing can be 
  prepared up to 2 days ahead.  Cover and refrigerate.