Ingredients
4 slices | bacon, halved | 8 | quail | 1 cup | shredded carrots | 1/2 cup | sliced green onion | 1/2 cup | minced fresh parsley | 2-1/2 cup | chicken broth | 1 cup | uncooked long grain rice | 1/2 tsp. | salt | 1/4 tsp. | lemon pepper |
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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. Sauté 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.