Grilled Quail with Garlic Butter and Ginger-Vegetable Rice Pilaf

Ingredients

• 2 quail, rib cage removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh ginger, minced
• 1 large carrot, peeled, 1/4" dice
• 1 large onion, 1/4" dice
• 1 shallot, sliced
• 2 cups jasmine rice
• 3 cups chicken stock
• 2 tablespoons honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1/2 pound butter
• kosher salt and freshly cracked pepper
• 1/2 cup fresh parsley, chopped
• juice of one lemon

Instructions

1. 1
   Preheat oven to 350°F. Preheat a grill.
2. 2
   Heat a large oven-proof skillet over medium heat. Add olive and swirl to coat the bottom of the pan. Add 1 pat of butter. Add the carrots, ginger, shallots, onion and carrots to the pan. Season with salt and pepper. Sauté vegetable mixture for 2-3 minutes to soften.
3. 3
   Add rice and cook for another 1-2 minutes. Add stock, cover and place in oven. Cook for 20 minutes.
4. 4
   Meanwhile, combine soy and honey in a small bowl. Then brush the top side of the quail with the mixture. Season with black pepper.
5. 5
   Place the quail on the hot grill, top side down. Brush second side with soy-honey mixture and again season with black pepper. Sear both sides 1-2 minutes only for color. Transfer the seared quail onto a shallow roasting dish and place in the same oven for 10 minutes. Remove from pan and rest on platter.
6. 6
   In a small sauté pan over medium heat, add the remaining butter, and garlic. Cook for 1-2 minutes. Garlic should have a light brown color. Season with salt and pepper. Add the parsley and lemon juice, whisking to blend completely.
7. 7
   Place a mound of rice on the center of the plate. Place the quail on top of rice. Drizzle butter sauce over quail. Serve immediately.