Cornish Hen Halves and Wild Rice

Yield: 4 Servings
1/4 c Green onions, sliced
1 T Margarine
1 t Chicken bouillon granules
1/4 t Ground sage
1/3 c Wild rice
1/3 c Long grain rice
1/4 c Carrot, shredded
2 T Snipped fresh parsley
2 Cornish game hens, halved
- lengthwise (1 to 1/2 pounds
- each)
1/4 c Apple juice concentrate
1 t Lemon juice
2 md Apples, sliced
In a medium saucepan, combine green onion, margarine, bouillon
granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild
rice; reduce heat. Cover and simmer for 30 minutes. Stir in long
grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.
In a shallow baking dish, spoon rice mixture into four mounds. Place
hens on rice mounds; cover loosely with foil. Roast in a 375F oven for
30 minutes.
Meanwhile, in a small bowl combine the apple juice concentrate and
lemon juice. Uncover hens; roast for about 35 minutes more or until
drumsticks can be twisted easily in sockets. During the last 15
minutes, add apple slices; brush hens and apples with apple juice
Makes 4 servings.

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