| 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
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