Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil, divided

  2. 1 large onion, chopped

  3. 2 tablespoons minced fresh ginger

  4. 3/4 cup dried cranberries

  5. 1 tablespoon chopped fresh sage

  6. 1 tablespoon chopped fresh thyme

  7. 1 1/2 cups long-grain brown rice

  8. 4 cups reduced-sodium chicken broth

  9. 8 semi-boneless quail, (about 4 ounces each; see Shopping Tip)

  10. 1 teaspoon salt, divided

  11. 1/2 teaspoon freshly ground pepper, divided

  12. 2 cups chopped peeled pears, (about 2 medium)

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat. Add onion and ginger to the pan; cook, stirring often, until softened, about 3 minutes. Stir in cranberries, sage, thyme and rice. Cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to a simmer and cook, covered, until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

  2. Meanwhile, season quail with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the quail, in 2 batches, until browned, 3 to 4 minutes per side. Transfer to a large plate.

  3. Preheat oven to 350°F.

  4. When the rice is done, stir in pears, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the quail breast-side up on top of the rice. Transfer the pan to the oven and bake uncovered until the rest of the liquid is absorbed and the quail is cooked through, 10 to 15 minutes. Serve the quail with the pilaf.


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