Directions:
- 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 in drippings 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672 Kcal (2814 kJ) | ||
| Calories from fat | 338.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.61g | 58% | |
|---|---|---|---|
| Cholesterol | 1932.4mg | 644% | |
| Sodium | 1367.75mg | 57% | |
| Potassium | 733.51mg | 16% | |
| Total Carbs | 40.08g | 13% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 37.52g | 75% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 10.1mg | 56% | |
| Calcium | 191.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 135.13 Kcal (566 kJ) | ||
| Calories from fat | 68.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 58% | |
|---|---|---|---|
| Cholesterol | 388.57mg | 644% | |
| Sodium | 275.03mg | 57% | |
| Potassium | 147.5mg | 16% | |
| Total Carbs | 8.06g | 13% | |
| Sugars | 0.52g | 10% | |
| Dietary Fiber | 0.65g | 13% | |
| Protein | 7.54g | 75% | |
| Vitamin C | 4.7mg | 39% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 2mg | 56% | |
| Calcium | 38.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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