Warm Rice Salad with Roasted Veggies and Poached Quail Eggs | Spring Creek Quail Farms
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Slotted spoon
- Paper towel
- Plate
- Stove
Ingredients
- 1/2 head cauliflower, chopped
- 2 beets, peeled and roughly chopped
- 1 sweet potato, roughly chopped
- 8 brussels sprouts, quartered
- 2 heads radicchio, each cut into 6 wedges (reserve 1 wedge for later)
- 1 tbsp sumac
- 1 tbsp paprika
- 12 quail eggs
- 2 tbsp vinegar
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