Directions:
- 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.
- Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
- Sauté celery and onion in drippings until tender. Add bacon, celery, onion, eggs, salt, and pepper to cooked rice; stirring well.
- 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).
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.33 Kcal (2794 kJ) | ||
| Calories from fat | 220.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.45g | 38% | |
|---|---|---|---|
| Cholesterol | 216.92mg | 72% | |
| Sodium | 1814.42mg | 76% | |
| Potassium | 583.85mg | 12% | |
| Total Carbs | 81.42g | 27% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 23.58g | 47% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 6.2mg | 34% | |
| Calcium | 69.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.96 Kcal (548 kJ) | ||
| Calories from fat | 43.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 38% | |
|---|---|---|---|
| Cholesterol | 42.57mg | 72% | |
| Sodium | 356.08mg | 76% | |
| Potassium | 114.58mg | 12% | |
| Total Carbs | 15.98g | 27% | |
| Sugars | 0.32g | 7% | |
| Dietary Fiber | 0.38g | 8% | |
| Protein | 4.63g | 47% | |
| Vitamin C | 4.1mg | 35% | |
| Iron | 1.2mg | 34% | |
| Calcium | 13.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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