Posted by: Deborah 10-02-99 11:36 AM
Apricot Glazed Game Hens with Fruited Wild Rice
Source: Creme de Colorado.
Fruited Wild Rice:
2 cups water
1 chicken bouillon cube
1 cup wild rice
1/4 cup sliced green grapes (halves will do)
1/4 cup chopped red apple
1/4 cup chopped pecans
1 1/2 teaspoons freshly grated orange peel
1/4 cup chopped water chestnuts
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and freshly ground pepper to taste
4 Cornish game hens, rinsed and patted dry
2 tablespoons butter, melted
Preheat oven to 350° F.
In large saucepan, heat water to boiling.
Add bouillon cube and stir to dissolve.
Add wild rice and return to boiling.
Reduce heat, cover and simmer for 1 hour.
Remove from heat; drain.
In large mixing bowl, stir together rice, grapes, apple, pecans, orange peel, water chestnuts, basil and thyme; add salt and pepper to taste.
Fill cavities of hens with rice mixture and use wooden picks to close.
Rub skin of hens with melted butter.
Bake for 1 hour, basting with Apricot Glaze several times during last 20 minutes.
Apricot glaze:
2/3 cups sugar
1/4 cup sugar
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 cups apricot nectar
1 tablespoon lemon juice
In small saucepan, stir together all ingredients.
Cook over medium heat for 5-7 minutes or until mixture turns clear and thickens.