| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tasteofhome | 4 | servings | |
INGREDIENTS
| 4 | Strips bacon; halved | |
| 8 | Quail | |
| 1 | c | Carrot; shredded |
| 1/2 | c | Green onion; sliced |
| 1/2 | c | Fresh parsley; minced |
| 2 1/2 | c | Chicken broth |
| 1 | c | Uncooked long grain rice |
| 1/2 | ts | Salt |
| 1/4 | ts | Lemon pepper |
INSTRUCTIONS
In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley until tender. Add broth, rice, salt and lemon pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked. Recipe by: Lenora Picolet-Taste of Home-Oct/Nov 1997 Converted by MM_Buster v2.0l.
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