Low Country Roast Squab With Rice Pilau |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 squabs |
3 tablespoons butter or margarine |
1 medium onion, chopped |
1/2 cup chopped celery |
1/4 cup chopped green pepper |
3 (10 3/4-ounce) cans chicken broth, undiluted |
1 cup uncooked regular rice |
1 cup uncooked brown rice |
4 eggs, beaten |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Remove giblets from squabs; reserve for other uses. Rinse squabs with cold water; pat dry.
2. Combine butter, onion, celery, and green pepper in a large skillet; sauté until vegetables are tender, and set aside.
3. Place chicken broth in a medium saucepan; bring to a boil. Stir in rice. Reduce heat; cover, and simmer 20 minutes or until rice is tender and broth is absorbed. Remove from heat. Add sautéed vegetables to the rice; stir well. Stir in remaining ingredients.
4. Stuff squabs with rice mixture (about 2/3 cup per squab). Place remaining rice mixture in a lightly greased 13- x 9- x 2- inch baking dish. Arrange stuffed squabs on top of rice mixture. Bake at 400° for 45 minutes.
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