Directions:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
- Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
- In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
- Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
- Bake in preheated oven for 35 to 40 minutes, or until cooked through.
- Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.42 Kcal (961 kJ) | ||
| Calories from fat | 89.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Cholesterol | 76.99mg | 26% | |
| Sodium | 634.59mg | 26% | |
| Potassium | 365.58mg | 8% | |
| Total Carbs | 29.72g | 10% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 3.2mg | 18% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 110.66 Kcal (463 kJ) | ||
| Calories from fat | 43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 15% | |
|---|---|---|---|
| Cholesterol | 37.13mg | 26% | |
| Sodium | 306.1mg | 26% | |
| Potassium | 176.34mg | 8% | |
| Total Carbs | 14.33g | 10% | |
| Sugars | 1.72g | 14% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 3.57g | 15% | |
| Vitamin C | 5.3mg | 18% | |
| Iron | 1.5mg | 18% | |
| Calcium | 42.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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