Entrees-Poultry or Seafood - Cornish Hen Halves And Wild Rice




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Mhami
10-23-1999, 06:00 AM
cup sliced green onion
1 tbs. margarine or butter
1 tsp. instant chicken bouillon granules
tsp. ground sage
1/3 cup wild rice
1/3 cup long grain rice
cup shredded carrot
2 tbs. snipped parsley
2 1- to 1-pound Cornish game hens, split lengthwise
cup frozen apple juice concentrate, thawed
1 tsp. 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 simmer 30 minutes. Stir in long grain rice, carrot, and parsley. Cover and simmer about 20 minutes more or till rice is done and liquid is absorbed.

In a shallow baking dish, spoon rice mixture into 4 mounds. Place hens on rice bounds; cover loosely with foil. Roast in a 375 oven for 30 minutes.

Meanwhile, in a small bowl combine the apple juice concentrate and lemon juice. Uncover hens; roast about 35 minutes more till 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.

Nutrition information per serving:

306 cal., 22 g pro., 41 g carbo., 6 g fat (17 percent of calories from fat), 58 mg chol., 268 mg sodium. U.S. RDA: 34 percent vitamin A, 17 percent vit. C, 14 percent thiamine, 10 percent riboflavin, 11 percent niacin, 10 percent iron.

Recipe is from the Better Homes and Gardens Creative Ideas - Low Calorie Recipes Magazine.