Stuffed Pigeon with Rice

شيريهان جرادChef

Ingredients

• Pigeon
  2 Pigeon
• White Rice
  0.3 Cup
• Onion
  0.5 Piece
• Butter
  1 Tablespoon
• Salt
  0
• Black Pepper
  0

Steps

1. 1

   Chop the onion and place it on the heat with the butter until it changes color, then wash the rice and add it to the onion, stirring on the heat.

   Required Tools:

   Frying Pan

   Knife

   Spoon

   5 min
2. 2

   Add salt and pepper, and add a small amount of water to allow it to cook halfway.

   5 min
3. 3

   Clean the pigeon and wash it, then stuff it with rice and close it with wooden sticks, and place it in water to boil until fully cooked.

   10 min
4. 4

   Brown the pigeon afterwards in oil or butter in the oven and serve hot.

   Required Tools:

   Oven

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Pigeonper 100g

Energy173 kcal

Protein25 g

Total Fat7.5 g

Saturated Fat2.5 g

Cholesterol90 mg

White Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Saltper 100g

Ash100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags