Quail Breasts With Rice
Juicy quail breasts paired with seasoned rice and vegetables create a flavorful, elegant dish perfect for special occasions or a sophisticated weeknight dinner.
Ingredients
- 1/4 cup flour
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon basil
- 1/8 teaspoon pepper ⓘ
- 8 skinned quail breasts ⓘ
- 1 cup sliced fresh mushrooms ⓘ
- 1/3 cup chopped onion ⓘ
- 1 teaspoon instant chicken bouillon ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 2 tablespoons butter ⓘ
- 1 (10-ounce) box frozen mixed vegetables, cooked and drained ⓘ
- 1 1/2 cups cooked rice ⓘ
- 1 cup water ⓘ
Instructions
- Preheat oven to 325°F (163°C).
- In a regular oven cooking bag, shake together flour, salt, basil, and pepper.
- Coat each quail breast one at a time in the flour mixture to ensure even coating.
- Remove the coated quail breasts and set aside.
- Place the remaining flour mixture in a 9 x 13-inch pan or directly into the cooking bag.
- Add sliced mushrooms, chopped onion, water, chicken bouillon, and Worcestershire sauce into the bag or pan.
- Turn the bag to mix the ingredients thoroughly or stir in the pan.
- Sauté the coated quail breasts in butter until browned on both sides.
- Place the browned quail breasts on top of the vegetables in the bag or pan.
- Close the bag with a tie and make 6 half-inch slits in the top to allow steam to escape.
- Bake in the preheated oven for 50 to 60 minutes or until the meat is done.
- Meanwhile, combine hot cooked rice with the cooked and drained mixed vegetables.
- Press the rice and vegetable mixture into a small bowl, then unmold onto a serving platter.
- Arrange the cooked quail breasts around the rice mound.
- Serve with the sauce remaining in the cooking bag or pan.
Tips & Substitutions
For a gluten-free version, substitute the flour with cornstarch or a gluten-free all-purpose blend. If fresh mushrooms aren't available, canned or dried mushrooms can work in a pinch; just rehydrate dried ones before use. Adding a splash of white wine to the sauce can enhance the flavor. Consider making a double batch of the sauce for serving over rice or for use in dishes like Vegetable Basil Soup.
Serving Suggestions
Serve the quail breasts over the rice mound, drizzling the sauce from the cooking bag or pan on top. This dish pairs wonderfully with a light salad or steamed green vegetables for a balanced meal. For a delightful contrast, consider serving it alongside Zesty Chicken-Pasta Salad for a refreshing side.
Storage & Reheating
Leftover quail breasts and rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally to ensure even warming. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Quail Breasts With Rice contains roughly 828 calories, with 10g protein, 79g carbohydrates, and 54g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2752mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of quail?
Yes, you can substitute chicken breasts for quail, but adjust the cooking time as chicken will take longer to cook. Ensure the internal temperature reaches 165°F (74°C) for safety. The flavor profile will change slightly, but it remains a delicious alternative.
What can I serve with this dish?
This recipe pairs well with a fresh garden salad or roasted vegetables. Adding a side of crusty bread can help soak up the sauce. For a more substantial meal, consider serving it with a creamy potato dish or a light pasta salad.
How can I make this dish spicier?
To add heat, consider incorporating crushed red pepper flakes or a dash of hot sauce into the flour mixture or the sautéing butter. You can also serve it with a spicy dipping sauce or garnish with sliced jalapeños to suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).