dinner

Roasted Quail with Miso-Glazed Shiitake, Fennel, and Barley

Name: Roasted Quail with Miso-Glazed Shiitake, Fennel, and Barley
Ingredients: 381.7 g Quail breast, meat only; 52.2 g Barley, pearled, raw; 87.0 g Mushrooms, shiitake; 65.2 g Fennel, bulb, raw; 26.1 g HIKARI MISO, WHITE MISO SOYBEAN PASTE; 28.5 g Oil, coconut; 43.5 g Onions, spring or scallions

Nutrition

979

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Quail breast, meat only381.7 g

Barley, pearled, raw52.2 g

Mushrooms, shiitake87.0 g

Fennel, bulb, raw65.2 g

HIKARI MISO, WHITE MISO SOYBEAN PASTE26.1 g

Oil, coconut28.5 g

Onions, spring or scallions43.5 g

Instructions

Preheat oven to 400 deg F (200 deg C).

Rinse barley and boil in salted water for 25-30 minutes until tender but chewy; drain well.

In a bowl, whisk 40g miso with 10g coconut oil and a splash of water. Toss sliced shiitake mushrooms and shaved fennel in this glaze.

Spread mushrooms and fennel on a parchment-lined baking sheet and roast for 15-20 minutes until caramelized and fragrant.

Season quail breasts with salt. Heat remaining coconut oil in a heavy oven-safe skillet. Roast quail in the oven for 8-10 minutes until the internal temperature reaches 165 deg F (74 deg C) and the meat is tender and juicy.

Fold the roasted vegetables and sliced scallions into the warm cooked barley.

Plate the miso-barley base, top with the roasted quail breasts, and finish with a drizzle of the remaining miso glaze and extra fresh scallion greens.