Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Strips bacon; halved |
| 8 \N | Quail |
| 1 cup | Carrot; shredded |
| ½ cup | Green onion; sliced |
| ½ cup | Fresh parsley; minced |
| 2½ cup | Chicken broth |
| 1 cup | Uncooked long grain rice |
| ½ teaspoon | Salt |
| 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.