6 squabs (about 1 pound each)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
3 bay leaves
5 sprigs fresh thyme
2 tablespoons tomato paste
1 cup dry red wine
4 cups water
2 teaspoons olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/2 cup chopped green onions or scallions (green part only)
1 tablespoon olive oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 medium-size navel oranges, peeled, white pith removed, and chopped, with their juice (about 1 1/2 cups)
2 medium-size navel oranges, peeled, white pith removed, and chopped, with their juice (about 1 1/2 cups)
3 bay leaves
1 pound long-grain rice (about 2 cups)
4 cups water
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley leaves
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