Cornish Game Hens With Wild Rice Apple
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Large, chopped|
|Stalk celery||1 Large, chopped|
|Apple||1 Large, peeled, cored, and chopped|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Dried sage||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Long grain and wild rice mixture||3⁄4 Cup (12 tbs) (Cooked By Package Directions But With Seasoning Packet Omitted)|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cornish hens||2 , skinned|
|Cornstarch||2 Teaspoon, blended|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
Preheat the oven to 375°F.
Melt the margarine in a heavy 4 quart Dutch oven over moderate heat.
Add the onion, celery, apple, sage, marjoram, and pepper.
Cover and cook, stirring occasionally, until soft about 5 minutes.
Transfer half the mixture to a bowl and stir the cooked rice into it; cool.
Add the chicken broth, cider, and wine to the remaining mixture in the Dutch oven and simmer over low heat for 1 minute.
Stuff the hens with the rice mixture, then truss them and place in the Dutch oven.
Baste them with some of the liquid, cover, and place in the oven; cook for 30 to 35 minutes or until fork tender.
Transfer the hens to a heated platter and keep warm.
Bring the vegetables in the Dutch oven to a simmer over moderate heat, and whisk in the cornstarch yogurt mixture.
Stir for 1 to 2 minutes or until slightly thickened (do not boil or the sauce will curdle).
Remove from the heat.
Halve the hens and smother with the sauce.