Advertisement
Quail Stuffed with Wild Rice
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
50 g 1¾ oz ¼ cup 250
Method
Preheat the oven to . Put the rice and stock in a pan and bring to the boil. Simmer for 30 minutes, until tender, then drain.200°C (400°F/Gas 6) - Sauté the onion in the butter for 5 minutes, or until softened but not browned. Then add the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe