Cornish Hens and Wild Rice
32
32
Ingredients
| 4 | each |
cornish game hens
|
* |
| 2 | bunch |
scallions, spring or green onions
|
* |
| 1 | x |
almonds
slivered |
* |
| 1 | x |
salt and black pepper
|
* |
| 1 | x |
parsley leaves
fresh |
* |
| 1 | x |
apricot brandy
|
* |
| 1 | x |
mushrooms
|
* |
| 1 | x |
margarine
|
* |
| 1 | x |
wild rice
|
* |
Directions
Clean hens, salt and pepper outside and cavity.
Sauté shallots in oleo.
Chop giblets and parsley, sauté all in oleo until soft.
Bring rice to boil, add sautéed ingredients.
Add mushrooms. Let cook until rice is soft and dry.
Add almonds. Stuff cavity of hens with this mixture.
Tie legs together.
Melt more oleo and add apricot brandy, put plenty on outside of hens.
Place hens on rack of oven pan with at least 1 inch of water in bottom to steam up.
Bake at 350℉ (180℃) F. for 45 min. until golden.
