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Currant-Glazed Cornish Hens |
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Serves: 4
Print this Recipe
Lori Bluml, Carroll, Iowa
1 (6-ounce) package long grain and wild rice mix
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/4 cup chopped celery
2 tablespoons cooking oil
1/2 cup chopped pecans, toasted
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 Cornish hens
2 tablespoons butter or margarine, softened
CURRANT SAUCE:
1 tablespoon butter or margarine
1/2 cup currant jelly
2 tablespoons fresh lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves
Prepare rice according to package directions. In a large skillet, sauté onion, mushrooms and celery in oil until tender. Remove from the heat; add rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. Meanwhile, for sauce, heat butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves; add to pan. Bring to a boil; boil for 2 minutes. After hens have baked for 30 minutes, baste and bake for another 30 minutes or until juices run clear. Bake extra stuffing in a greased 1-qt. covered baking dish at 350° for 30 minutes.
© Copyright Reiman Publications, 1993-1997
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