Baked Rustic Rice With Quail, Wild Mushroom, And Thyme Recipe

Name: Baked Rustic Rice With Quail, Wild Mushroom, And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion finely chopped; 1 leek finely chopped; 8 wild mushrooms cleaned, trimmed and diced; salt; ground black pepper; 1 tablespoon tomato puree; 1 1/16 cups rice; 4 1/4 cups vegetable broth; 2 quails in pieces; fresh thyme

Servings: persons

1 tablespoon vegetable oil
1 onion finely chopped
1 leek finely chopped
8 wild mushrooms cleaned, trimmed and diced
salt
ground black pepper
1 tablespoon tomato puree
1 1/16 cups rice
4 1/4 cups vegetable broth
2 quails in pieces
fresh thyme

1
Preheat the oven to 180 degrees Celsius.
2
Add the oil to a saucepan on medium heat. Saute the onion and leek for 5 minutes.
3
Add the mushrooms, season with a pinch of salt and black pepper and cook for 5 minutes.
4
Add the tomato puree and rice, stir and cook for a couple of minutes.
5
Add the broth. Stir and bring to a simmer.
6
Season the quail in pieces with salt and black pepper and place in the saucepan.
7
Sprinkle thyme on top and bake for 20 minutes or until the broth has evaporated.
8
Let it rest for 10 minutes and serve.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion finely chopped, 1 leek finely chopped, 8 wild mushrooms cleaned, trimmed and diced, and more.

Yes, Baked Rustic Rice With Quail, Wild Mushroom, And Thyme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rustic Rice With Quail, Wild Mushroom, And Thyme

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