Cornish hen halves & wild rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Green onions, sliced |
| 1 | tablespoon | Margarine |
| 1 | teaspoon | Chicken bouillon granules |
| ¼ | teaspoon | Ground sage |
| ⅓ | cup | Wild rice |
| ⅓ | cup | Long grain rice |
| ¼ | cup | Carrot, shredded |
| 2 | tablespoons | Snipped fresh parsley |
| 2 | Cornish game hens, halved lengthwise (1 to 1/2 pounds each) | |
| ¼ | cup | Apple juice concentrate |
| 1 | teaspoon | Lemon juice |
| 2 | mediums | Apples, sliced |
Directions
In a medium saucepan, combine green onion, margarine, bouillon granules, sage, and 1⅓ cups water. Bring to boiling. Stir in wild rice; reduce heat. Cover and simmer for 30 minutes. Stir in long grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.
In a shallow baking dish, spoon rice mixture into four mounds. Place hens on rice mounds; cover loosely with foil. Roast in a 375F oven for 30 minutes.
Meanwhile, in a small bowl combine the apple juice concentrate and lemon juice. Uncover hens; roast for about 35 minutes more or until drumsticks can be twisted easily in sockets. During the last 15 minutes, add apple slices; brush hens and apples with apple juice mixture.
Makes 4 servings.
Posted by Stephen Ceideberg; August 6 1992.
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