Recipe: Rice-Stuffed Squab Recipe

Prep: 20 min. Bake: 1 hour

• 1 cup chopped celery
• 1/2 cup chopped onion
• 3 tablespoons butter
• 1-1/2 cups cooked rice
• 1-1/2 cups chopped fresh mushrooms
• 1/3 to 1/2 cup raisins
• 6 tablespoons orange juice concentrate, divided
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons salt, divided
• 3/4 teaspoon dried marjoram
• 6 dressed squab (about 1 pound each)
• 3/4 cup canola oil

1. In a large skillet, saute celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture.
2. Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a meat thermometer inserted into the stuffing reads 165°, basting frequently. Yield: 6 servings.

1 serving (1 each) equals 579 calories, 47 g fat (12 g saturated fat), 71 mg cholesterol, 700 mg sodium, 27 g carbohydrate, 1 g fiber, 13 g protein.

Source: http://www.tasteofhome.com/recipes/rice-stuffed-squab