Try this Quail with Rice recipe, or contribute your own.
Suggest a better descriptionIn 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 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. Recipe by: Lenora Picolet-Taste of Home-Oct/Nov 1997
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 4 | ||
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Calories: 687 | ||
Calories from Fat: 362 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 184.7mg | 57 % | |
Sodium 958.2mg | 33 % | |
Potassium 818.3mg | 22 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 26g | ||
Protein 50g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 687
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