| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Cornish |
Cornish hen |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(6-oz) long grain wild rice |
| 1 |
md |
Onion; minced |
| 3 |
tb |
Butter or margarine, melted and divided |
| 1 |
lg |
Apple; peeled, cored, and coarsely shredded |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Fresh parsley; minced |
| 1/8 |
ts |
Ground thyme |
| 6 |
|
To 8 cornish hens; (1 to |
|
|
(1-1/2-pound) |
|
|
Salt and pepper |
INSTRUCTIONS
Prepare rice according to package directions. Saute onion in 2 tablespoons
butter. Combine rice, onion, apple, egg, parsley, and thyme; stir well,
and set aside. Remove giblets from hens; reserve for other uses. Rinse hens
with cold water, and pat dry; sprinkle cavities with salt and pepper. Stuff
hens with rice mixture, and close cavities. Secure with wooden picks;
truss.
Place hens, breast side up, in a shallow pan, and brush with remaining 1
tablespoon butter. Bake at 350 degrees for 1 to 1-1/2 hours or until
juices run clear when thigh is pierced with a fork. Yield: 6 to 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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