Ingredients Jump to Instructions ↓

  1. 2-1/4 cups reduced-sodium chicken broth

  2. 2/3 cup uncooked wild rice

  3. 1/4 cup chopped onion

  4. 1/4 cup chopped celery

  5. 1 teaspoon olive oil

  6. 1 garlic clove, minced

  7. 1/2 cup chopped dried apricots

  8. 2 tablespoons chopped almonds

  9. 1 cup apricot nectar, divided

  10. 1/2 cup sweet white wine or apple juice, divided

  11. 1/4 teaspoon plus 1/8 teaspoon salt, divided

  12. 1/4 teaspoon poultry seasoning

  13. 1/4 teaspoon pepper, divided

  14. 2 Cornish game hens (20 to 24 ounces each )

  15. 1 teaspoon white balsamic vinegar Dash ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed. Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; saute 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine or apple juice, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice. Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a meat thermometer reads 180° In a saucepan, combine the remaining nectar and wine or juice. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice. Yield: 4 servings.


Send feedback