Quail in Browned Rice

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#42256

serves/makes:

ready in:
under 30 minutes

ingredients

4 quails
salt and pepper
3/4 cup flour
5 tablespoons shortening
1 cup rice
1 medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 chicken bouillon cubes
1 cup water
1 can mushroom soup
salt and pepper, to taste
parsley flakes, to taste
garlic powder, to taste

directions

Season quails with salt and pepper to taste. Place the flour in a bag and add quail. Shake until quail has been well-coated.

Melt shortening in a heavy Dutch oven, add quail and fry until browned. Remove quail and set aside.

Add rice and stir until golden brown. Add onion, pepper and celery, stir until withered. Add bouillon cubes and the water and mushroom soup. Mix well. Season with salt and pepper, parsley and garlic powder.

Split quail in half only on back side. Open quail and lay on top of rice mixture. Cover and cook over low heat.