Name: Ginger Poussin with Wild Rice And Garlic Mushrooms
Ingredients: 100 g Wild & long grain rice; mixed; 1 Poussin; halved down the; ; spine; 1 3" piece fresh root ginger; unpeeled, 1/2; ; grated; 50 g Butter; 1 tb Olive oil; 1 Red onion; unpeeled; 150 ml Chicken stock; hot; 60 g Mixed oyster mushrooms; 1 Garlic clove; Fresh parsley; 1 Pak choi cabbage

One of the things that can help very different spouses the most (in conflict resolution) is growth in God's Word. The more we have God's Word in common as husbands and wives, the more we will agree. The more each mind is renewed (changed) by the Scripture, the more similarly a couple will think (Romans 12:2). One of the worst things a couple can do is work to change one another into each other's likeness. They are to be changed, rather, into Christ's likeness. The more a couple works at love and becoming one, the more differences will be accepted and blended to enhance the marriage.

Stuart Scott

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Can’t, Cook, Won’t, Cook	1	servings

INGREDIENTS

100	g	Wild & long grain rice; mixed
1		Poussin; halved down the
		; spine
1		3" piece fresh root ginger; unpeeled, 1/2
		; grated
50	g	Butter
1	tb	Olive oil
1		Red onion; unpeeled
150	ml	Chicken stock; hot
60	g	Mixed oyster mushrooms
1		Garlic clove
		Fresh parsley
1		Pak choi cabbage

INSTRUCTIONS

Heat the oven to 220c/425f/Gas 7.
1 Place the rice in a pan of boiling water. Return to the boil, cover and
simmer for about 15 minutes until cooked. Melt the butter and oil in a
medium frying pan.
2 Loosen the skin over the breast of the bird with a finger and using the
grated half of ginger, spread the ginger under the loose skin and rub on
the flesh. Season well.
3 Seal in the juices by placing the bird in the frying pan, heating on each
side until it has lost its pink colour.
4 Grate the remaining ginger and add to the pan with the stock. Place in
the oven for 12-15 minutes.
5 Wipe down the surfaces. Place another frying pan on the heat and add a
little oil. Slice the onion lengthways and add to the pan. Fry until
softened.
6 Trim the mushrooms. Halve the larger mushrooms but keep the rest whole.
Fry with the onions until soft. Crush the garlic and stir into the pan as
well.
7 Roughly chop the parsley and stir into the mushroom pan. Tear the leaves
from the cabbage.
8 Shred roughly and stir into the frying pan with the mushrooms. Allow to
wilt for a couple of minutes and season well.
9 Drain the rice and spoon into a greased dariole mould. Place a serving
plate upside down over the dariole mould and turn the plate right side up.
10 Lift off the mould. Take the pan off the heat and add the vegetables to
the plate.
11 Remove the poussin from the oven and arrange on the serving plate too.
Stir the reduced stock and spoon over the poussin and rice.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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