• 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.

Nutrition Facts Per Serving

Calories 660 (Calories from Fat 47%); Total Fat 35 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 85; Sodium 100; Potassium 674; Total Carbohydrate 57; Dietary Fiber 4; Sugars 17; Protein 30; Calcium 82; Iron 8;

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