Cornish Hens and Wild Rice

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	1 hours
	Ready In	1 hours

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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, non-fat
1	x	wild rice

Directions

Clean hens, salt and pepper outside and cavity.

Saute 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 degrees F. for 45 min. until golden.

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Member Review

Portobello Mushrooms and Pasta

This was excellent - I had to add in a few button mushrooms because I didn't have enough portobello's but I don't think it altered the flavor too much. My whole family (including my 3 year old) loved it. I served it over spaghetti that I had whipped up earlier in my pasta machine. It was a very quick and easy dish to prepare that would easily be worthy of company...bravo!

Reviewed by Ty