quail pilau

Hello, friends! Did this weekend fly by for anyone else? Whew. How is it Monday? Well, we are undoubtedly in for at least one more cold snap in the weather, despite the summertime feel we have had the past several days, and I have the perfect recipe for you to enjoy. This quail pilau is easy, and feeds a crowd if you need it to do so. I made it before we went to California about 2 weeks ago, and it was a delightful comfort food before we left home. PS – When can we go back?

INGREDIENTS:

2 cups cooked, shredded quail
2 cups uncooked rice
1 1/2 cups chicken stock, divided
1/4 cup water
1/2 lb sausage
2 tbsp olive oil
1 white onion
1 tsp salt
1/2 tsp black pepper
1//2 tsbp Tony Chachere’s
1-2 tbsp Old Bay
2 tbsp soy sauce

STEPS:

1. Preheat the oven to 500* and place the quail in a large baking dish, covered in salt, pepper, and olive oil. I had about 10 quail, but if you have more/fewer, that’s a-ok. {The great thing about this dish is you can play with the quantities and it won’t drastically alter the dish in any way.} Bake the quail for 10-15 minutes until tender and done.

2. While the quail is roasting, cut the sausage into bite-sized pieces and brown in a large pot/dutch oven with olive oil. Once browned, remove the sausage, and add in the onion to cook for about 5 minutes. Then add the sausage back in, along with 1/2 cup of stock to simmer.

3. After the quail has come out of the oven, set it aside until it is cool enough to handle. Then shred it off the bone and add into the pot with the stock, onions, and sausage. While the stock continues to simmer, add in the rest of the seasonings. Give it a big stir, and let it do its thing while you cook the rice.

4. In a separate pot, boil the rice according to package instructions, with 3/4 of the liquid as stock, 1/4 water. Once it is cooked, stir in the soy sauce and add it into the pot with the rest of the ingredients.