It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Quail in Browned Rice
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- #42256
serves/makes:
ready in:
under 30 minutes
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.
added by
snoleppard42
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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