Southern Coot Baked With Rice Recipe
Servings: 1
Ingredients
- 1 x Coot skinned, cut into
- Â Â serving size pcs
- 4 Tbsp. Flour seasoned with
- 1/2 tsp Salt and
- 1/4 tsp Freshly-grnd black pepper
- 5Â 1/2 Tbsp. Sweet butter
- 1 med Onion chopped
- 1 Tbsp. Chopped green pepper
- 3/4 c. Raw rice
- 2Â 1/2 c. Tomato juice
- 2 Tbsp. Catsup
- 1 tsp Grnd sage
- 1 dsh Cayenne pepper
- 1/2 tsp Grnd bay leaf
Directions
- Dredge bird with seasoned flour; brown in melted butter. Remove to a heated casserole. Fry onion, green pepper, and rice in remaining butter for about 15 min. Add in tomato juice, catsup, sage, cayenne, and bay leaf; bring to a boil and simmer for 10 min. Pour over bird. Cover casserole and bake at 350 degrees for 1 1/2 hrs stirring twice and adding more liquid if needed.
- This recipe yields 1 serving.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 980g | |
| Calories 1373 | |
| Calories from Fat 570 | 42% |
| Total Fat 64.96g | 81% |
| Saturated Fat 40.55g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 3615mg | 151% |
| Potassium 1549mg | 44% |
| Total Carbs 177.24g | 47% |
| Dietary Fiber 9.8g | 33% |
| Sugars 28.6g | 19% |
| Protein 20.46g | 33% |
