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 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|
|Calories from Fat: 362 (53%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 687
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