Wild Rice with Roasted Quail Recipe

Adding wild rice to a serving of tender roasted quail will bring out all sorts of unique flavors, especially with this recipe.

From "The Wild Food Cookbook"
January 2015

  • Wild Rice
    Wild rice can be very common on riverbanks and along estuaries, and pairs well with roasted quail.
    Photo by Roger Phillips
  • The Wild Food Cookbook
    โ€œThe Wild Food Cookbook,โ€ by Roger Phillips, is your reliable guide to deliciously incorporating wild edibles into your cooking repertoire.
    Cover courtesy The Countryman Press
  • Wild Rice
  • The Wild Food Cookbook

Yield: 2 servings

Wild foods are viable and valuable components in our diet. In The Wild Food Cookbook (The Countryman Press, 2014), Roger Phillips provides an appetizing and intriguing selection of recipes using the many plants, mushrooms and seaweeds that are edible and plentiful in North America. This recipe for roasted quail with wild rice is from Chapter 8, “Nuts and Seeds.”

Buy this book from the GRIT store: The Wild Food Cookbook.

Wild Rice with Roasted Quail Recipe


• 2 cups wild rice
• 1-1/3 cups water
• 2 tablespoons finely chopped and mixed chervil, dill, and parsley
• 2 quails, plucked and gutted
• salt and pepper to taste
• 1 teaspoon butter


• 1 tablespoon wine vinegar
• 1/2 teaspoon mustard
• salt and pepper to taste
• 2 tablespoons olive oil


1. Wash the rice thoroughly in cold, running water and drain. Bring the water to a boil in a saucepan with a tightly fitting lid, add the rice, cover, and steam over low heat for 45 minutes, or until the water is absorbed. Remove the pan from the heat and allow the rice to cool, then combine it thoroughly with the herbs and spread the mixture on a warm serving platter.

2. While the rice is cooking, roast the quails. Preheat the oven to 450 degrees F, season the quails inside and out with salt and pepper, and anoint them with the butter. Place them in a small roasting pan and roast for 20 minutes. Check to see how tender they are after 15 minutes, then baste them and return them to the oven for another 5 minutes. When they are done, put them on a plate in the bottom of the oven to keep warm while you make the sauce.

3. Pour off the butter in which the quails were cooked and add the wine vinegar to the roasting pan. Simmer briefly, scraping up the juices and caramelized deposits. Pour immediately into a bowl and add the mustard, salt and pepper, and olive oil. Mix well and check the seasoning. Place the quails on the rice and pour the sauce over the whole dish.

A fitting repast for an Indian chief.

More Wild Food Recipes

American Pecan Pie Recipe
Chestnut Stuffing Recipe for Roast Turkey
T-Bone Steaks Recipe with Juniper Berries
Tzatziki with Common Purslane Recipe

This recipe has been reprinted with permission from The Wild Food Cookbook, by Roger Phillips, published by The Countryman Press, 2014. Buy this book from our store: The Wild Food Cookbook.

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