Quail in Browned Rice
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
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Tender quail, expertly seasoned and pan-fried to a golden brown, creates a luxurious centerpiece for this comforting dish. Nestled atop a rich bed of browned rice and sautéed onions, each bite delivers a delightful mix of textures and flavors that evoke warm family gatherings or cozy evenings at home. Perfect for those who appreciate a touch of elegance in their weeknight meals, this dish is sure to impress both seasoned cooks and newcomers alike.
Ingredients
Ingredients
- 4 - Quail
- 1 - Salt
- 1 - Black Pepper
- 3/4 Cup All-Purpose Flour
- 5 Tbsp Shortening
- 1 Cup Rice
- 1 - Med. Onion - Chopped
- 2 Cubes Chicken Bouillon
Directions
Directions
- Season quail with salt and pepper to taste.
- Place the flour in a medium-sized bag; add the quail.
- Shake until well coated.
- Melt shortening in a heavy skillet; add quail and fry until lightly browned.
- Remove quail from skillet; set aside.
- Add rice and onion to the drippings; fry until golden brown, stirring occasionally.
- Add bouillon cubes and 2 1/2 cups water; mix well.
- Season with 2 teaspoons salt and 1/2 teaspoon pepper.
- Place quail on top of rice mixture; cook, covered, over low heat for 20 to 25 minutes or until tender.
Nutrition
Per serving · 4 servingsCalories
450
Fat
24 g
Saturated fat
7 g
Carbohydrates
38 g
Sugar
1 g
Fiber
2 g
Protein
25 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Quail
- 1 - Salt
- 1 - Black Pepper
- 3/4 Cup All-Purpose Flour
- 5 Tbsp Shortening
- 1 Cup Rice
- 1 - Med. Onion - Chopped
- 2 Cubes Chicken Bouillon
