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Fruited Wild Rice: 2 c. water 1 chicken bouillon cube 1 c. wild rice 1/4 c. chopped red apple 1/4 c. chopped pecans 1/4 c. sliced green grapes 1 1/2 tsp. freshly grated orange peel Note: You can use Uncle Ben's long grain and wild rice and follow directions on the package. 1/4 c. chopped water chestnuts 1/2 tsp. dried basil 1/2 tsp. dried thyme salt and pepper to taste 4 Cornish hens, rinsed and patted dry 2 Tbsp. butter, melted In a 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 1 hour. Remove from heat; drain. In a bowl, stir together cooked rice, grapes, apple, pecans, orange peel, water chestnuts, basil, thyme, salt and pepper. Fill cavities of hens with rice mixture. Use wooden picks to close. Rub skin off hens with melted butter. Bake at 350 degrees for 1 hour, basting with Apricot Glaze several times during the last 20 minutes. Apricot Glaze: 2/3 c. sugar 1/4 tsp. ground cloves 2 Tbsp. cornstarch 2 c. apricot nectar 1 Tbsp. fresh lemon juice In a saucepan, stir together all ingredients. Cook over medium heat for 5 to 7 minutes or until mixture turns clear and thickens. Yields 4 servings. Thanks to Joanne for this recipe. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |