CORNISH HEN AND RICE RECIPES RECIPES

Steps:

• Preheat oven to 350 degrees. Remove and discard game hen necks and giblets; rinse and pat dry. Sprinkle generously with salt and pepper. Set aside. To make stuffing: In a small bowl, soak porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve liquid (about 2/3 cup). Rinse and chop mushrooms; set aside. In a large sauté pan over medium heat, melt 3 tablespoons butter. When butter is foamy, add onion, celery, and fresh and reserved mushrooms. Stir until onion is soft and translucent, about 8 minutes. Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons reserved mushroom water, depending on dryness. Makes 4 1/2 cups stuffing. Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together. Place hens, with ample space between them, on two 12" x 19" baking sheets. Brush hens generously with butter. Bake about 1 hour.

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice. , Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°. , In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice.