| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cornish | Cornish hen | 8 | Servings |
INGREDIENTS
| 3/4 | c | Apricot preserves |
| Orange zest; grated | ||
| Juice of one orange | ||
| 4 | Cornish game hens | |
| 1/2 | ts | Paprika |
| 1/2 | c | Cashew nuts |
| 2 | tb | Butter; melted |
| 1/2 | c | Scallions; sliced |
| 6 | oz | Wild rice mix |
| 2 1/3 | c | Chicken broth |
| Spinach leaves | ||
| Apricot roses * |
INSTRUCTIONS
Combine apricot preserves, orange rind, and orange juice; set aside. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Close cavities, and secure with wooden picks; truss. Sprinkle with paprika and place on a rack in a lightly greased roasting pan. Bake at 350 degrees for 1-1/4 to 1-1/2 hours, basting frequently with about 1/2 cup apricot mixture during the last 30 minutes. Saute cashews in butter in a large skillet until cashews are golden. Drain and set aside, reserving butter in skillet. Saute onions in same skillet until tender. Add wild rice, and prepare according to package directions, substituting chicken broth for water and omitting salt. When done, stir the cashews back into the rice. Arrange Cornish hens on serving platter; brush with remaining apricot mixture. Garnish with apricot roses and spinach leaves, if desired, and serve with rice. * To make apricot roses, use a rolling pin to flatten 4 or 5 dried apricots for each rose. Wrap apricots around each other, shaping them to resemble a rose; pinch stem end to make them adhere. Source: Southern Living Magazine. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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