Photo: Dragne Marius
Quail with corn and wild rice
15 ingredients
Serves 4
openrecipes
skillet sauteed quail, with au jus, and a dressing of wild rice with celery, onion, raisins and dried porcini -- credit to Jaques Pepin
Estimated Nutrition (whole recipe, rough)
324
Calories
12g
Protein
2g
Fat
72g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Quail | not in our table | 0 |
| Water | not in our table | 0 |
| Porcini | not in our table | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 4 quails, cut in large pieces
- For the au jus
- one carrot, course chop
- two clove garlic
- one bay leaf (my addition)
- one stalk celery
- extra poultry bones
- 500 ml water
- For the dressing (quantities approximate)
- a few dried porcini mushrooms, soaked in water
- 225 grams dried wild rice
- 1/2 large onion, fine chop
- 2-3 stalks celery, fine chop
- 225 grams golden raisins
- quail livers (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes