Ingredients
4 bacon strips, halved8 quail (about 2 pounds)1 cup shredded carrots1/2 cup sliced green onions1/2 cup minced fresh parsley2-1/2 cups chicken broth1 cup uncooked long grain rice1/2 teaspoon salt1/4 teaspoon lemon-pepper seasoning
Preparation
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 in drippings 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.
