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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Honey

    Honey

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Dried Cranberries

    Dried Cranberries

  • Pecans

    Pecans

  • Seasoned Flour

    Seasoned Flour

  • Semi-Boneless Quail

    Semi-Boneless Quail

  • Butter

    Butter

  • Whole Milk

    Whole Milk

  • Green Onion

    Green Onion

  • Parsley

    Parsley

  • Salad Greens

    Salad Greens

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat, and leave covered until ready to serve.
2
MISE EN PLACE • Trim and finely chop green onion. • Pick and finely chop parsley leaves.
3
• In a large bowl, whisk together 1 tablespoon cooking oil, honey, vinegar and 1/4 teaspoon kosher salt. • Fold in in cranberries and pecans.
4
• Reserve 1 tablespoon flour. • Pour remaining flour on a plate. Dredge each quail in flour.
5
Place a skillet over medium-high heat. Add butter and 3 tablespoons cooking oil. Cook, stirring, as butter melts and foams.
6
• When butter stops foaming, carefully place each quail in pan, breast side down. Cook undisturbed until browned on bottom, 2-3 minutes. • Flip and cook until other side is browned, 2-3 minutes. • Transfer quail to a plate.
7
• Increase heat to medium-high, and whisk in reserved 1 tablespoon flour. Cook, stirring, until flour begins to brown, about 1 minute. • Whisk in milk. Cook at a gentle boil, stirring, as mixture thickens, 1-2 minutes. Remove from heat.
8
• Uncover rice, and fluff with a fork. • Stir in green onion and parsley. • Add salad greens to cranberry mixture, and toss to combine.
9
• Divide rice between 2 plates. • Top with quail and gravy. Serve salad on the side, and enjoy!