Quail with rice

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.

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