Main
Recipes
Roasted Squab with Orange Rice (Emeril Lagasse) Recipe

Roasted Squab with Orange Rice (Emeril Lagasse) Recipe

Posted by

Rate It!

Roasted Squab with Orange Rice (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

3440

Calories

Comments Print recipe

Ingredients:

Serving

6 squabs (about 1 lb each)
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
3 bay leaves
5 sprigs fresh thyme
2 tbsp tomato paste
1 cup dry red wine
4 cups water
2 tsp olive oil
2 tsp salt
2 tsp freshly ground black pepper
1/2 cup chopped green onions
orange rice
recipe from every day is a party, by emeril lagasse, with marcelle bienvenu and felicia willett, published by william morrow, 1999
1 tbsp olive oil
2 cups chopped yellow onions
2 tsp salt
1/2 tsp cayenne
2 medium-size navel oranges, peeled , white pith removed, and chopped, with their juice (about 1 1/2 cups)
3 bay leaves
1 lb long- grain rice (about 2 cups)
4 cups water
1/4 cup chopped green onions
2 tbsp chopped fresh parsley leaves

Directions:

For the birds:
Trim the birds, removing the heads, feet, and first joints of the wings. (If your birds come without heads and feet, ask for them from your butcher.) Remove the livers and hearts from the cavities and discard. Rinse the birds well under cool running water. Set the birds aside. For the Sauce: In a medium-size saucepan over medium-high heat, heat the olive oil. Add the bird trimmings along with the salt and black pepper and cook, stirring, until well-browned, about 15 minutes. Add the onions, carrots, celery, bay leaves, and thyme and cook, stirring to loosen any brown bits from the bottom of the pan, for 5 minutes. Add the tomato paste, stir to mix, and cook for 2 minutes. Add the wine, stir, and cook for 2 minutes. Add the water, bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain through a fine-mesh sieve into another saucepan or a gravy boat. Skim off any fat that rises to the surface. Preheat the oven to 400 degrees F. Rub the birds with the olive oil and season with the salt and black pepper. Put the birds breast side down on a rack fitted over a baking sheet. Bake until golden brown, about 25 minutes (and the internal temperature is 150 degrees F). Remove from the oven and let sit for 10 minutes.
In a large saucepan over medium-high heat, heat the olive oil. Add the onions, salt, and cayenne and cook, stirring, for 4 minutes. Add the oranges and their juice, the bay leaves, and rice and cook, stirring, for 2 minutes. Add the water and bring to a boil, then reduce the heat to medium-low, cover, and cook until all the water is absorbed, about 20 minutes. Remove the bay leaves and let stand with the lid on for 10 minutes before serving. Remove from the heat, add the green onions and parsley, and stir gently to mix.
To carve, cut each bird lengthwise, in half, then cut out the backbone. To serve, arrange an equal portion of the rice in the center of each serving plate, put half a squab on top of the rice, and then drizzle with about 2 tablespoons of the sauce. Yield: 12 servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3440.03 Kcal (14403 kJ)
Calories from fat	1108.2 Kcal
		% Daily Value*
Total Fat	123.13g	189%
Cholesterol	408.15mg	136%
Sodium	12175.54mg	507%
Potassium	4784.24mg	102%
Total Carbs	399.91g	133%
Sugars	67.33g	269%
Dietary Fiber	42.75g	171%
Protein	123.34g	247%
Vitamin C	323mg	538%
Vitamin A	1.3mg	43%
Iron	100.3mg	557%
Calcium	776.9mg	78%

Amount Per 100 g
Calories	84.86 Kcal (355 kJ)
Calories from fat	27.34 Kcal
		% Daily Value*
Total Fat	3.04g	189%
Cholesterol	10.07mg	136%
Sodium	300.35mg	507%
Potassium	118.02mg	102%
Total Carbs	9.86g	133%
Sugars	1.66g	269%
Dietary Fiber	1.05g	171%
Protein	3.04g	247%
Vitamin C	8mg	538%
Iron	2.5mg	557%
Calcium	19.2mg	78%

* 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.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Spaghetti with Easy Bolognese Sauce

Bulk italian sausage, Ground beef, Chopped onion and 12 more..
Smoky Pork Pappardelle

Boneless pork shoulder, Sea salt - smoked, Canola oil and 16 more..
Bell'alimento Bolognese Sauce

Extra virgin olive oil, Carrots, peeled & minced and 11 more..
Turkey Soup

Onion, chopped, Carrot, chopped, Stalk celery, chopped and 11 more..
Claudette's Minestrone

Potatoes, peeled and cubed, Carrots, chopped and 7 more..
Soup: Lentil Sausage Soup

Olive oil, Onion, diced, Carrots, diced and 14 more..
Cajun Shrimp Chowder

Olive oil, Green pepper, chopped, Red pepper, chopped and 12 more..
Tomato Soup With Fines Herbes (Soupe a La Tomate Aux Fines Herbe

Olive oil, Yellow onion, finely chopped and 11 more..
Chicken and Dumplings

Olive oil, Chicken , cut into pieces and 16 more..
Spanish Style Paella

Olive oil and 25 more..
Duck Cassoulet

Olive oil, Onion, roughly chopped and 19 more..