Dove And Rice Casserole

• 12 to 15 doves
• 4 cans chicken broth
• 1 can mixed Chinese vegetables
• 1 small can water chestnuts
• 3 boxes long grain rice-brown rice/wild rice mixture
• 2 sticks butter
• 1/2 c. white cooking wine (optional)

1. Clean doves and pat dry.
2. Salt and pepper.
3. Use an 8 to 12-quart covered cooking pot.
4. Melt butter.
5. Add doves to pot equally distributed on bottom.
6. Cook slowly on low heat for 45 minutes.
7. Turn doves once.
8. Cover.
9. Add chicken broth and water to total the amount of liquid needed to cook 3 boxes of rice.
10. Do not cook rice before adding to doves.
11. Bring broth and water to a boil with doves still in butter, broth and water.
12. Add boxes of wild long-grain rice and spices without any more liquid.
13. Cook doves and rice for 45 to 55 minutes, or until rice is tender.
14. Gently fold in Chinese vegetables.
15. Serves 6 to 8.

doves, chicken broth, mixed chinese vegetables, water chestnuts, long grain ricebrown rice, butter, white cooking wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725198 (may not work)