Apricot Glazed Cornish Hen With Wild Rice
|Apricot preserves||3⁄4 Cup (12 tbs)|
|Grated orange rind||2 Teaspoon|
|Orange juice||2 Tablespoon|
|Cornish hens||5 Pound (4 In Number, 1 1/4 Pound Each)|
|Cashews||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Chicken broth||2 1⁄3 Cup (37.33 tbs)|
Combine first 3 ingredients in a small bowl; set aside.
Remove giblets from hens; reserve for another use.
Rinse hens with cold water, and pat dry.
Lift wingtips up and over back, and tuck under hens.
Close cavities, and secure with wooden picks.
Tie ends of legs together with string.
Sprinkle hens with paprika.
Place hens, breast side up, on a lightly greased rack in a shallow roasting pan.
Bake, uncovered, at 350° for 45 minutes.
Brush hens with 1/3 cup apricot mixture.
Bake an additional 30 to 45 minutes or until juices run clear when thigh is pierced with a fork, basting occasionally with 1/3 cup apricot mixture.
Cook cashews in butter in a large skillet over medium heat, stirring frequently, until lightly browned.
Remove cashews from skillet using a slotted spoon, reserving butter in skillet.
Set cashews aside.
Add green onions to butter in skillet, and cook over medium-high heat, stirring constantly, until tender.
Add rice mix, contents of seasoning packet, and chicken broth; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Stir in cashews.
Place rice mixture on a serving platter.
Arrange hens on top of rice mixture.
Brush hens with remaining apricot mixture, and garnish, if desired.