Printable | Taste of Home

Hens with Apricot Rice Stuffing

1 cup sliced fresh mushrooms
3/4 cup chopped pecans
1/2 cup chopped onion
6 tablespoons butter, divided
1 cup cooked wild rice
1/2 cup chopped dried apricots
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 Cornish game hens (20 ounces each)
1/2 cup apricot preserves
1 tablespoon white vinegar

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Hens with Apricot Rice Stuffing cont.

In a large skillet, saute the mushrooms, pecans and onion in 4
tablespoons butter until tender. Stir in the rice, apricots, parsley,
salt, pepper and cayenne. Spoon about 3/4 cup rice mixture into
each hen; tie legs together. Place hens, breast side up, on a rack in
a shallow roasting pan. Melt remaining butter; drizzle over hens.
Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat
thermometer reads 180° for hens and 165° for stuffing. In a
small saucepan, warm preserves and vinegar; spoon over hens. Bake 15
minutes longer.

Yield: 4 servings.