Blackened Quail When Corn And Wild Rice Salad

Create a restaurant feel meal at land house similar to this gourmet quail and wild rice recipe.

The ingredient of Blackened Quail When Corn And Wild Rice Salad

• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 2 tsp finely arena white pepper
• 1 2 tsp sports ground fennel
• 1 tsp sea salt flakes
• 4 large quails
• 2 tbsp extra virgin olive oil
• 1 cup 200g wild rice see note
• 1 corn cob husk and silks removed
• 1 red capsicum halved seeded finely chopped
• 1 ripe tomato finely chopped
• 1 ripe avocado halved stoned peeled finely chopped
• 2 tbsp lemon juice

The Instruction of blackened quail when corn and wild rice salad

• preheat oven to 200u00b0c augment the paprika oregano thyme pepper fennel and salt in a small bowl use a large coarse knife to cut each quail in half rinse the cavity of each quail in cold water and pat dry similar to paper towel sprinkle each quail gone the paprika mixture and place in a roasting pan drizzle later half the oil and roast in preheated oven for 20 minutes or until golden and cooked through
• meanwhile cook rice in a large saucepan of salted boiling water for 20 minutes or until tender accumulate the corn and cook for a other 2 minutes or until tender refresh frozen cool presidency water drain well
• count up the rice mixture capsicum tomato avocado lemon juice and unshakable oil in a large bowl taste and season taking into account bearing in mind salt and pepper spoon evenly in the middle of in the midst of serving plates pinnacle as soon as quail and encourage immediately

Nutritions of Blackened Quail When Corn And Wild Rice Salad

calories: 604 909 calories
calories: 29 grams fat
calories: 6 grams saturated fat
calories: 42 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 40 grams protein
calories: 104 milligrams cholesterol
calories: 666 63 milligrams sodium
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calories: nutritioninformation