Rice Stuffed Quail

Pre-heat oven to 325 degrees.

10 quail breasts, cleaned

1-1/2 cups cooked white rice or 3/4 cup white and 3/4 cup wild rice

1/2 cup green peas

1/2 cup diced apple

10 strips bacon

2 large pinches of rosemary

2 pinches salt

black pepper

Prepare stuffing by adding peas and apples to cooked rice. Stir in rosemary and salt. Fill each quail breast with as much stuffing as it will hold. Wrap each quail breast with a strip of bacon, securing loose end with a toothpick.

Lay all 10 quail breasts in a lightly greased 9xl3 inch glass baking dish, leaving some space between each breast and around sides.

Pack remaining stuffing around quail, sprinkle lightly with pepper, cover with foil and bake at 325 degrees for one half hour. Remove foil and bake uncovered an additional 5 minutes or until rice is lightly browned.

Serve promptly with steamed artichokes.

Copyright 1998-2014 Stephen Ricciardelli