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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Quail and Wild Rice Recipe

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This recipe for Quail and Wild Rice is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless quail
salt to taste
2 teaspoon of grated orange zest, divided
2 ½ cups of vegetable broth
½ cup of uncooked wild rice
1 bay leaf
1 tablespoon of vegetable oil
1 cup of onion, diced
¾ cup diced celery
½ cup of fresh sage, minced
1 egg white
⅓ cup of walnuts, toasted
½ teaspoon of freshly ground black pepper
¼ cup of fresh parsley, minced
½ cup chicken broth
Directions:
Directions:
Preheat oven to 375º F. Lightly grease a roasting pan.

Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.

In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.

Meanwhile, heat oil in a medium skillet over medium heat. Sauté onions until translucent; add celery and sage and sauté 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.

Bake in preheated oven for 35 to 40 minutes, or until cooked through.

Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
2 hours and 30 minutes

 

 

 

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