| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Poultry, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Green onions, sliced |
| 1 |
tb |
Margarine |
| 1 |
ts |
Chicken bouillon granules |
| 1/4 |
ts |
Ground sage |
| 1/3 |
c |
Wild rice |
| 1/3 |
c |
Long grain rice |
| 1/4 |
c |
Carrot, shredded |
| 2 |
tb |
Snipped fresh parsley |
| 2 |
|
Cornish game hens, halved lengthwise (1 to 1/2 pounds each) |
| 1/4 |
c |
Apple juice concentrate |
| 1 |
ts |
Lemon juice |
| 2 |
md |
Apples, sliced |
INSTRUCTIONS
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 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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