2 Cornish hens
1/4 cup wild rice, uncooked
1 teaspoon olive oil
2 tablespoons chopped onion
2 1/2 cups chicken broth
1 cup peeled, diced Golden Delicious apple
2/3 cup long grain brown rice, uncooked
2 tablespoons chopped dried apple
1/2 teaspoon salt
1/4 cup honey
2 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
1 teaspoon grated lemon rind
fresh rosemary sprigs, optional
Remove and discard giblets from hens. Rinse hens under cold running water and pat dry. Remove skin and trim excess fat; split hens in half lengthwise. Set aside. Wash wild rice in 3 changes of hot water; drain and set aside. Heat oil in a saucepan over medium heat. Add onion; saute 3 minutes. Add wild rice, broth and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour and 10 minutes or until liquid is absorbed. Remove from heat. Spoon 4 mounds of rice mixture onto a 15 x 10 x 1 inch pan lined with aluminum foil. Place hens, meaty sides up, over rice mounds. Combine honey and next 4 ingredients in a bowl; stir well. Brush over hens. Bake at 400F for 40 minutes or until juices run clear, basting every 10 minutes. Garnish with rosemary, if desired. 4 servings.
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