Rice-Stuffed Squab

1. 1

   In a large skillet, saute celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture.

2. 2

   Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375u00b0 for 1 hour or until meat juices run clear and a thermometer inserted into the stuffing reads 165u00b0, basting frequently.

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