Ann Kerney's Pan Seared Squab With Rice Dressing | Emerils.com

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