Low Country Roast Squab With Rice Pilau

• 4 squabs
• 3 tablespoons butter or margarine
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 3 (10 3/4-ounce) cans chicken broth, undiluted
• 1 cup uncooked regular rice
• 1 cup uncooked brown rice
• 4 eggs, beaten
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Remove giblets from squabs; reserve for other uses. Rinse squabs with cold water; pat dry.
2. Combine butter, onion, celery, and green pepper in a large skillet; saute until vegetables are tender, and set aside.
3. Place chicken broth in a medium saucepan; bring to a boil. Stir in rice. Reduce heat; cover, and simmer 20 minutes or until rice is tender and broth is absorbed. Remove from heat. Add sauteed vegetables to the rice; stir well. Stir in remaining ingredients.
4. Stuff squabs with rice mixture (about 2/3 cup per squab). Place remaining rice mixture in a lightly greased 13- x 9- x 2- inch baking dish. Arrange stuffed squabs on top of rice mixture. Bake at 400u0b0 for 45 minutes.

squabs, butter, onion, celery, green pepper, chicken broth, regular rice, brown rice, eggs, salt, pepper

Taken from www.myrecipes.com/recipe/low-country-roast-squab-with-rice-pilau (may not work)