Cornish Hen Halves And Wild Rice

Recipe Ingredients

1/4 cup	15g / 0.5oz	Green onions - sliced
1 tablespoon	15ml	Margarine
1 teaspoon	5ml	Chicken bouillon granules
1/4 teaspoon	1.3ml	Ground sage
1/3 cup	53g / 1.9oz	Wild rice
1/3 cup	53g / 1.9oz	Long grain rice
1/4 cup	27g / 1oz	Carrot - shredded
2 tablespoons	30ml	Snipped fresh parsley
2		Cornish game hens - halved
		(1 to 1/2 - pounds each)
1/4 cup	59ml	Apple juice concentrate
1 teaspoon	5ml	Lemon juice
2 teaspoons	10ml	Apples - sliced (medium)

Recipe 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.

Source:
May Ditano, Columbus Ristorante, San Fran (1998)

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