Ingredients
- 3 tablespoons olive oil
- 1/2 cup chopped yellow onions, plus 1/4 cup
- Salt
- Cayenne
- 1 cup basmati rice
- 4 cups chicken stock
- 2 bay leaves
- 4 squabs, glove boned, gizzards, hearts and livers reserved
- 3 crushed garlic cloves
- 3 tablespoons unsalted butter
- 1/4 cup chopped celery
- 1/2 teaspoon chopped garlic
- Dash of brandy
- 1/4 cup chopped green onions (green part only)
- 1 tablespoon finely chopped fresh parsley leaves
- 20 baby carrots, blanched
- 20 haricot verte, blanched
- 1 cup Port Reduction (port wine reduced by half), hot
Description
Ann Kerney's Pan Seared Squab With Rice Dressing
Emerils
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