Follow the recipe for Basic Wild Rice (page 251) to make the cooked rice.

• Preheat oven to 350°F. Lightly oil squab and sprinkle with salt and pepper inside and out.

• Combine rice, pecans, onion, garlic, apricots, and herbs. Stuff each bird loosely with rice mixture. Set in a roasting pan. Lay strips of bacon over the breasts.

• Bake, uncovered, for 30 minutes. Then cover and roast for another 30 minutes or until legs wiggle and meat is tender.

• Remove the stuffing. Either cut the breast meat off the bone or split the birds in half to serve with the stuffing on the side.