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Hens with Apricot Rice Stuffing
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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
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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |