Rice-Stuffed Squab Recipe


timePrep: 20 min
Bake: 1 hour

Serves:

 6 Persons


ingridents:

      • 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

directions:

      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.

Source: http://www.tasteofhome.com/Recipes/Rice-Stuffed-Squab

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