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Ingredients

• 2 tablespoons  extra-virgin olive oil, divided
• 1   large onion, chopped
• 2 tablespoons  minced fresh ginger
• 3/4 cup  dried cranberries
• 1 tablespoon  chopped fresh sage
• 1 tablespoon  chopped fresh thyme
• 1 1/2 cups  long-grain brown rice
• 4 cups  reduced-sodium chicken broth
• 8   semi-boneless quail, (about 4 ounces each; see Shopping Tip)
• 1 teaspoon  salt, divided
• 1/2 teaspoon  freshly ground pepper, divided
• 2 cups  chopped peeled pears, (about 2 medium)

Description

Here, We Sear Quail In A Skillet And Then Finish Them In The Oven Over A Bed Of Pear- And Cranberry-studded Brown-rice Pilaf. Although They Look Like They Might Be Tricky To Prepare, Quail Couldn't Be Easier To Roast. And The Flavor Payoff Is Big - Ri

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