Glazed Cornish Hens with Wild Rice-and-Apricot Stuffing

Glazed Cornish Hens with Wild Rice-and-Apricot Stuffing
Photo by BECKY LUIGART-STAYNER

Ingredients

  • Cooking spray
  • ¼ teaspoon black pepper
  • ½ cup chopped fennel bulb
  • 1 cup chopped onion
  • 1 cup uncooked wild rice
  • 1 tablespoon cornstarch
  • Stuffing:
  • + 18 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • ¼ cup minced shallots
    • 3 tablespoons apricot preserves
    • Sauce:
    • 2 (1 1/2-pound) Cornish hens
    • 3 cups fat-free, less-sodium chicken broth
    • ½ cup finely chopped dried apricots
    • Fennel fronds (optional)
    • Glazed hens:
    • 1 tablespoon stick margarine or butter
    • ¾ cup orange juice
    • ¼ teaspoon paprika
    • ¼ cup orange juice
    • ½ cup chopped celery
    • ½ cup Madeira
    • 2 tablespoons lemon juice
    • ¼ teaspoon salt
    • ½ teaspoon dried thyme

To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside. Preheat oven to 400°. Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel; sauté 1...

View full recipe at My Recipes

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