Quail Stuffed with Tomato-Raisin and Pistachio Pilaf

Raisins, rice and nuts with tomato sauce could fill boneless Cornish game hens, too.



  • 2 medium tomatoes; peeled, seeded and cut into large dice
  • 3 tablespoons butter
  • 3/4 cup long grain rice
  • 1 1/4 cups rich chicken broth
  • 3/4 cup California raisins, soaked in warm water and drained
  • 1/4 cup pistachios, chopped
  • Salt and pepper
  • 6 boneless quail
  • olive oil


Preheat oven to 400°F. Cook tomatoes in butter over medium heat in heavy saucepan until liquid has almost completely evaporated and sauce is thick, about 30 minutes. Add rice and stir until completely coated. Stir in broth and heat to simmer, stirring occasionally. Reduce heat; cover and cook until liquid is all absorbed, about 15 minutes. Remove from heat; remove lid and place a damp kitchen towel over pan. Cool to room temperature; then, add raisins, pistachios, salt and pepper to taste and stir gently.

Rinse quail under cool water and dry with paper towels. Divide and fill cavity of each with pilaf mixture. Place each bird on a buttered square of foil just large enough to encase the bottom 1/4 of bird. Brush with oil and season outside of each bird. Arrange on baking sheet and roast until browned and 180°F internal temperature. Remove foil and serve immediately.

Nutrition Facts Per Serving

Calories 390 (51% from fat); Total Fat 22g (sat 8g, mono 8g, poly 4g, trans 0g ); Cholesterol 100mg; Protein 25g; Carbohydrate 23g; (Dietary Fiber 2g; Sugars 14g; ); Iron 6mg; Sodium 280mg; Calcium 39mg; Potassium 573mg

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