Apricot Glazed Cornish Game Hens With Apricot Rice Stuffing
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- Ready In:
- 2hrs 45mins
- 2 Cornish hens
- 1⁄4 cup water
- 6 ounces apricot preserves (sugar free)
- 1⁄2 teaspoon cinnamon
- garlic powder
- cooking spray
- aluminum foil
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 6 -8 dried apricots, finely chopped
- 1⁄2 cup brown rice
- 1⁄2 cup long grain and wild rice blend (ParExcelence)
- 2 cups chicken broth
- For glaze: Put 1/4 cup water, apricot preserve and cinnamon in a microwave safe bowl.
- Microwave on high about 20 seconds.
- Stir to blend.
- If not blending well, microwave another 10 seconds.
- Stir again till smooth.
- For rice: Sauté garlic, celery, onion, apricots in oil about 5 minutes.
- Add brown rice; sauté another 3 minutes.
- Add 2 cups chicken broth and 3-4 tablespoons of glaze sauce.
- Bring to a boil.
- Lower heat to a low simmer.
- Simmer covered 10-15 minutes.
- Add pilaf rice.
- Stir, cover and simmer 15-25 minutes or longer until liquid is absorbed.
- Allow to cool. (This could be done earlier in the day if you see fit).
- For Hens: Preheat oven to 400°F; line a 13 x 9 pan with foil and spray foil with cooking spray.
- Wash hens, remove giblets and pat dry.
- Sprinkle with garlic powder in and out of hens.
- Stuff with rice mixture.
- Brush with glaze mixture.
- To prevent over browning make a foil tent.
- Crease a sheet of foil crosswise through the center to form a tent leave 1-2 inches between top of hens so heat can circulate crimp on sides.
- Bake 30 minutes.
- Remove foil and brush with glaze.
- Bake uncovered until hens are tender and juices run clear, about 40-45 minutes, basting about every 10-15 minutes until glaze is used up.
- 2-4 servings depending on appetite.
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