Quail With Rice
| 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 | t | Salt |
| 1/4 | t | 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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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”
Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 232
Total Fat: 25.7g
Cholesterol: 189.5mg
Sodium: 1178mg
Potassium: 443.6mg
Carbohydrates: 16.5g
Fiber: 1.5g
Sugar: 2.2g
Protein: 14.3g