- 1/2 Cup olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 2 Cups long grain rice
- 31/2 Cups beef broth
- 1/3 Cup diced celery
- 1 Cup California raisins
- 1 Cup toasted slivered almonds
- 1 Teaspoon chopped fresh rosemary
- 1 Tablespoon chopped fresh Italian parsley
- 1 Teaspoon grated lemon zest
- 8 boneless quail with wings and legs attached
In a large skillet, heat 1/4 cup olive oil over high heat. Add onion and garlic. Cook over high heat for 2 minutes, stirring constantly. Then, add rice. Stir in broth. Bring to boil; reduce heat to a simmer. Cover and cook 15 minutes. Uncover and add celery, raisins, almonds, rosemary, parsley and lemon zest. Cover again and cook for 5 minutes more or until rice is tender and fluffy. Remove from heat and stir well. Cool completely.
Preheat oven to 400°F. With quail on a cutting board, fold skin from neck onto breast and fasten with a toothpick. Open body cavity and spoon in filling until well filled but not packed. With a sharp knife, pierce a hole in the skin of one leg. Insert end of opposite leg through hole. (The legs should be crossed and the cavity completely closed.)
In a skillet, heat remaining 1/4 cup olive oil to very hot and sear 2 or 3 quail at a time, breast-side down, adding more oil as needed. Arrange in greased casserole pan and roast at 400°F for 12 minutes. Remove toothpicks and serve hot.