View cart background image
Free Shipping Over $49

Quail with Ginger-Cranberry Pilaf

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
  4 servings, 2 quail & 1 1/2 cups pilaf each
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.
2 tablespoons  extra-virgin olive oil, divided
1   large onion, chopped
2 tablespoons  minced fresh ginger
3/4 cup  dried cranberries
1 tablespoon  chopped fresh sage
1 tablespoon  chopped fresh thyme
1 1/2 cups  long-grain brown rice
4 cups  reduced-sodium chicken broth
8   semi-boneless quail (about 4 ounces each; see Shopping Tip)
1 teaspoon  salt, divided
1/2 teaspoon  freshly ground pepper, divided
2 cups  chopped peeled pears (about 2 medium)
Quail with Ginger-Cranberry Pilaf Recipe at
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.

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.

Preheat oven to 350°F.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Different Christmas: Goose, Duck & Game
Nutrition Facts per Serving
Yield:   4 servings, 2 quail & 1 1/2 cups pilaf each
Calories: 683
Fat. Total: 22g
Protein: 32g
Carbohydrates, Total: 92g
Fat, Saturated: 5g
Fiber: 7g
Cholesterol: 78mg
Sodium: 773mg
% Cal. from Fat: 29%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.