Bring the water and salt to a boil in a medium saucepan. Add the rice and cover. Boil for 20 to 25 minutes.
Melt 1/4 cup butter in a medium skillet over low heat. Add the mushrooms and onion and cook until the mushrooms are browned. Remove from the heat. Reserve 1/4 cup of the mushrooms for garnish. Combine the remaining mushrooms and onion with the wild rice and 1/3 cup melted butter in a bowl. Toss gently to mix. Stuff the rice into the cavity of the quail (you will likely have leftover rice). Wrap each quail with bacon. Place in an ungreased baking dish. Bake at 375 degrees for 1 hour. Serve with any remaining rice and reserved mushrooms. Makes 8 servings.
Ingredients
3 cups water
1 teaspoon salt
1 cup wild rice, rinsed
1/4 cup (1/2 stick) butter
1 1/2 cups sliced mushrooms
2 tablespoons chopped onion
1/3 cup (about 5 tablespoons) melted butter
8 quail
8 slices bacon
