Quail with Ginger-Cranberry Pilaf
Recipe from
EatingWell
Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn't be easier to roast. And the flavor payoff is big - rich, succulent meat that is a dark-meat lover's delight.
Servings:
4 servings, 2 quail & 1 1/2 cups pilaf each
Prep Time:
45 mins
Total Time:
1 hr 45 mins
Ingredients
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2 tablespoonsextra-virgin olive oil, dividedsee savings
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1large onion, choppedsee savings
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2 tablespoonsminced fresh gingersee savings
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3/4 cupdried cranberriessee savings
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1 tablespoonchopped fresh sagesee savings
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1 tablespoonchopped fresh thymesee savings
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1 1/2 cupslong-grain brown ricesee savings
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4 cupsreduced-sodium chicken brothsee savings
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8semi-boneless quail, (about 4 ounces each; see Shopping Tip)see savings
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1 teaspoonsalt, dividedsee savings
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1/2 teaspoonfreshly ground pepper, dividedsee savings
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2 cupschopped peeled pears, (about 2 medium)see savings
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Directions
1.
Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat. Add onion and ginger to the pan; cook, stirring often, until softened, about 3 minutes. Stir in cranberries, sage, thyme and rice. Cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to a simmer and cook, covered, until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.
2.
Meanwhile, season quail with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the quail, in 2 batches, until browned, 3 to 4 minutes per side. Transfer to a large plate.
3.
Preheat oven to 350 degrees F.
4.
When the rice is done, stir in pears, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the quail breast-side up on top of the rice. Transfer the pan to the oven and bake uncovered until the rest of the liquid is absorbed and the quail is cooked through, 10 to 15 minutes. Serve the quail with the pilaf.
Tip:
Shopping tip: Semi-boneless quail have had all bones removed except the wing and lower leg bones, making them a great choice for quick sauteing or grilling. Find them in well-stocked supermarkets, specialty butchers or from dartagnan.com.
Nutrition information
Per serving: Calories 683, Total Fat 22 g, Saturated Fat 5 g, Monounsaturated Fat 10 g, Cholesterol 78 mg, Sodium 773 mg, Carbohydrate 92 g, Fiber 7 g, Protein 32 g, Potassium 517 mg. Daily Values: Vitamin C 15%, Iron 28%. Exchanges: Starch 3.5,Fruit 2,Medium-Fat Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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