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Roast Squab Pilau

Yield 4 servings


  • 2 cups uncooked regular rice
  • 4 cups chicken broth
  • 6 slices bacon
  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 4 eggs, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 (14-ounce) squabs
  • 1/4 cup dry white wine

How to Make It

  1. Combine rice and broth in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender and broth is absorbed.

  2. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

  3. Sauté celery and onion in drippings until tender. Add bacon, celery, onion, eggs, salt, and pepper to cooked rice; stirring well.

  4. Remove giblets and neck from squabs; reserve for other uses. Rinse squabs with cold water; pat dry. Stuff squabs with rice mixture (about 2/3 cup per squab).

  5. Spoon remaining rice mixture into a lightly greased 13- x 9- x 2-inch baking dish. Place stuffed squabs on top of rice; cover lightly with foil. Bake at 400° for 30 minutes, basting every 10 minutes with wine. Remove foil, and bake an additional 10 minutes or until golden brown.

Oxmoor House Homestyle Recipes