Quails Cooked in Wine with Red Rice

Name: Quails Cooked in Wine with Red Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: For 4 people
Cuisine: France
Ingredients: Salt and freshly milled pepper; Salt and freshly milled pepper; 4 quails, cleaned and dressed ready to cook; 1 tsp salt; 225 ml/8 fl oz/1 cup dry white wine; 340 g/12 oz/1½ cups rice: red Camarguais, pecan, or brown; 340 ml/12 fl oz/1½ cups chicken stock or hot water; 340 ml/12 fl oz/1½ cups chicken stock or hot water; 340 g/12 oz/1½ cups rice: red Camarguais, pecan, or brown; 1 tsp paprika; 340 g/12 oz/1½ cups rice: red Camarguais, pecan, or brown; 340 g/12 oz/1½ cups rice: red Camarguais, pecan, or brown; 1 tspchopped oregano or marjoram; 170 g/6 oz/1½ cups button mushrooms, thinly sliced; 1 tsp fennel seeds; 1 tspchopped oregano or marjoram; 4 tbsp olive oil; 1 tbsp lemon juice; 2 cloves garlic; 6 shallots, finely sliced

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This red rice is grown in the Camargue, in southern France, and it is exported in small quantities at least as far as Germany and London. It has a nice nutty flavour, rather reminiscent of the ‘pecan rice’ that I bought in New Orleans. You could certainly use pecan rice for this quail recipe.

Like brown rice, red rice needs to be cooked with twice its own volume of liquid, so the wine is eked out with stock or water.

Ingredients

Europe
France
Camargue
Mediterranean

Ingredients

Method