Quail Stuffed with Wild Rice

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 50 g ( oz/¼ cup) wild rice
  • 250


  1. Preheat the oven to 200°C (400°F/Gas 6). Put the rice and stock in a pan and bring to the boil. Simmer for 30 minutes, until tender, then drain.
  2. Sauté the onion in the butter for 5 minutes, or until softened but not browned. Then add the