 | | Directions |
- Preheat oven to 350°F.
- In a small skillet, cook bacon until crisp and crumbled. Remove from pan.
- Reserve drippings to sauté green onions and mushrooms until tender. Add sautéed vegetables and crumbled bacon to 3/4 cup of cooked wild rice and chopped parsley.
- Lightly stuff squab with wild rice mixture. Truss legs with dental floss or cooking string.
- Bake leftover wild rice mixture alongside the squab. Brush squab with olive oil before baking.
- Bake about 45 minutes or until tender. Baste squab with wine 2 to 3 times while baking. Serve on a bed of rice.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 2 quart baking dish
Servings: 2
|  | | Ingredients | | - | | 2 squab |
| - | | 6 green onions, chopped |
| - | | 6 fresh mushrooms, chopped |
| - | | 2 slices bacon |
| - | | 2 cups cooked wild rice (divided) |
| - | | 2 tablespoons chopped fresh parsley |
| - | | 1/2 cup white wine |
| |
| |
