Heat the olive oil in a pan and lightly sauté the onion, garlic, and tomato
Throw in the rice, oregano, pomegranate and sauté for another 2-3 minutes
Add salt and pepper to the quail and stuff with the rice mixture. Brush each one with the honey, and place in a baking dish. Fill the baking dish with the stock and cover with aluminium foil. Cook in the oven for 35-40 minutes at 180°C
In a clean pan heat the beans, vegetables, parsley and chilli pepper until soft and cooked through
Serve the quail on top of the bean mixture and accompany with lemon slices
Tip: Quails (Wellgoods) are ideal bird choices for stuffing.