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    Cornish Hen Halves and Wild Rice

    Source of Recipe


    List of Ingredients

    1/4 c Green onions, sliced
    1 tb Margarine
    1 ts Chicken bouillon granules
    1/4 ts Ground sage
    1/3 c Wild rice
    1/3 c Long grain rice
    1/4 c Carrot, shredded
    2 tb Snipped fresh parsley
    2 Cornish game hens, halved
    -lengthwise (1 to 1/2
    -pounds each)
    1/4 c Apple juice concentrate
    1 ts Lemon juice
    2 md Apples, sliced


    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

    Makes 4 servings.




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