Name: Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item quail; 100 ml pomegranate juice; 2 tbsp honey; 150 g wild rice; 250 ml chicken stock; 30 g almond; 1 item onion; 2 clove garlic; 2 tbsp olive oil; 1 tsp cinnamon; 1 tsp cumin; 1 tsp salt; 0.5 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf

Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf

A gourmet dish featuring quail with a sweet and tangy pomegranate glaze, served alongside a nutty wild rice pilaf.

Ingredients:

2
item
quail
100
ml
pomegranate juice
2
tbsp
honey
150
g
wild rice
250
ml
chicken stock
30
g
almond
1
item
onion
2
clove
garlic
2
tbsp
olive oil
1
tsp
cinnamon
1
tsp
cumin
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 180°C.
Season the quail with salt, black pepper, cinnamon, and cumin.
In a pan, heat olive oil over medium heat and sear the quail until golden brown on all sides.
Transfer the quail to a baking dish and roast in the oven for 20 minutes.
In a saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.
In another pan, sauté chopped onion and minced garlic in olive oil until translucent.
Add wild rice to the pan and toast for a few minutes.
Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer until rice is cooked.
Stir in chopped almonds into the rice before serving.
Brush the roasted quail with pomegranate glaze and serve with wild rice pilaf.

Nutrition	Per Serving 800 g	Per 100g
Energy	1098 kcal	137 kcal
Protein	65 g	8.1 g
Fibre	10 g	1.3 g
Salt	2 g	0.3 g
Sugar	20 g	2.5 g
Carbohydrates	110 g	13.8 g
Fat	55 g	6.9 g

2
item
quail
100
ml
pomegranate juice
2
tbsp
honey
150
g
wild rice
250
ml
chicken stock
30
g
almond
1
item
onion
2
clove
garlic
2
tbsp
olive oil
1
tsp
cinnamon
1
tsp
cumin
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 180°C.

Season the quail with salt, black pepper, cinnamon, and cumin.

In a pan, heat olive oil over medium heat and sear the quail until golden brown on all sides.

Transfer the quail to a baking dish and roast in the oven for 20 minutes.

In a saucepan, combine pomegranate juice and honey. Simmer until reduced by half to form a glaze.

In another pan, sauté chopped onion and minced garlic in olive oil until translucent.

Add wild rice to the pan and toast for a few minutes.

Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer until rice is cooked.

Stir in chopped almonds into the rice before serving.

Brush the roasted quail with pomegranate glaze and serve with wild rice pilaf.

Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf

Exotic Spiced Quail with Pomegranate Glaze and Wild Rice Pilaf