Cornish Hen Wild Rice

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4 tablespoon Green Onions
1 tablespoon Margarine
1 teaspoon Chicken Bouillon
¼ teaspoon Sage
1/3 cup Rice, Wild
1/3 cup Rice, Long Grain
4 tablespoon Carrot, Shredded
2 tablespoon Parsley, Snipped
2 Cornish Hens
4 tablespoon Apple Juice
1 teaspoon Lemon Juice
2 medium Apples, Sliced

In a medium saucepan, combine green onion, margarine, bouillon granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild rice; reduce heat. Cover and simmer30 minutes. Stir in long grain rice, carrot, and parsley. Cover and simmer for 20 minutes more or until rice is done and liquid is absorbed.

In a shallow baking dish, spoon rice mixture into four mounds. Place game hens, which have been halved lengthwise, 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 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.
 
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