Baked Rustic Rice With Quail, Wild Mushroom, And Thyme
- 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
- Preheat the oven to 180 degrees Celsius.
- Add the oil to a saucepan on medium heat. Saute the onion and leek for 5 minutes.
- Add the mushrooms, season with a pinch of salt and black pepper and cook for 5 minutes.
- Add the tomato puree and rice, stir and cook for a couple of minutes.
- Add the broth. Stir and bring to a simmer.
- Season the quail in pieces with salt and black pepper and place in the saucepan.
- Sprinkle thyme on top and bake for 20 minutes or until the broth has evaporated.
- Let it rest for 10 minutes and serve.
vegetable oil, onion, mushrooms, salt, ground black pepper, tomato puree, rice, vegetable broth, thyme
Taken from www.yummly.com/recipe/Baked-Rustic-Rice-with-Quail_-Wild-Mushroom_-and-Thyme-531534 (may not work)