|4||Strips bacon; halved|
|1 cup||Carrot; shredded|
|½ cup||Green onion; sliced|
|½ cup||Fresh parsley; minced|
|2½ cup||Chicken broth|
|1 cup||Uncooked long grain rice|
|¼ teaspoon||Lemon pepper|
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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