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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Make it easy on yourself-bake Cornish hens with a simple wild rice, dried apricot and almond stuffing all in one dish. Serve with a green vegetable and cranberry relish. To save time, start with precooked wild rice, sold in pouches in the rice section. Ingredients:
2-1/4 cups reduced-sodium chicken broth |
2/3 cup uncooked wild rice |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 teaspoon olive oil |
1 garlic clove, minced |
1/2 cup chopped dried apricots |
2 tablespoons chopped almonds |
1 cup apricot nectar, divided |
1/2 cup sweet white wine or apple juice, divided |
1/4 teaspoon plus 1/8 teaspoon salt, divided |
1/4 teaspoon poultry seasoning |
1/4 teaspoon pepper, divided |
2 cornish game hens (20 to 24 ounces each) |
1 teaspoon white balsamic vinegar |
dash ground cinnamon |
Directions:
1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
2. Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine or apple juice, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice.
3. Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°
4. In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice. Yield: 4 servings.
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