Cornish Hens with Wild Rice for Smoker
Yield
2 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cornish game hens
|
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| 1 | cup |
wild rice
cooked |
|
| ¼ | cup |
pecans
or walnuts, chopped |
|
| ½ | cup |
lime marmalade
|
* |
| ¼ | cup |
orange juice
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cornish game hens
|
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 45 | ml |
butter
|
|
| 237 | ml |
wild rice
cooked |
|
| 59 | ml |
pecans
or walnuts, chopped |
|
| 118 | ml |
lime marmalade
|
* |
| 59 | ml |
orange juice
|
|
| 1 | x |
salt
|
*
|
Directions
Rinse hens, pat dry and season cavity with salt.
Sauté onions in 1 tablespoon butter, stir in rice and chopped nuts.
Stuff hens with rice mixture and secure opening.
Prepare glaze by melting 2 tablespoon butter in a saucepan.
Add marmalade and orange juice, blend until smooth.
Brush hens with glaze and place on smoker grid.
Brush with glaze before serving.
CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 to 2½ hours ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 2 to 2½ hours. GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2 to 3 hours.
