Subj : BH&G 1977
To   : ALL
From : DAVE DRUM
Date : Tue Mar 02 2021 14:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Game Hens w/Quick Rice Pilaf
 Categories: Poultry, Herbs, Mushrooms, Rice
      Yield: 2 Servings
 
  1 1/4 lb Cornish game hen
      1 ts Vegetable oil
    1/8 ts Salt
    1/8 ts Paprika
    1/8 ts Ground cumin
           Cooking spray
      1 c  Sliced fresh mushrooms
    1/4 c  Sliced celery
      2 tb Thin sliced green onion
    1/4 ts Dried sage; crushed
  8 3/4 oz Package cooked whole grain
           - brown rice
           Fresh thyme sprigs (opt)
 
  Set oven @ 375ºF/190ºC.
  
  Use kitchen shears or a long, heavy knife to cut hen in
  half lengthwise. Cut through the breast bone, just off
  center. Cut on each side of the backbone to completely
  remove the backbone; discard backbone. Remove and discard
  as much skin as you can from the hen halves.
  
  Place hen halves, cut sides down, in a 2-quart rectangular
  baking dish. Brush tops with oil. In a small bowl combine
  salt, paprika, and cumin; sprinkle evenly over hen halves.
  Bake, uncovered, for 40 to 50 minutes or until hens are
  tender and no longer pink.
  
  Meanwhile, coat a small saucepan with nonstick spray. Heat
  over medium-high heat. Add mushrooms, celery, green onion,
  and sage. Cook for 5 to 8 minutes or until mushrooms and
  celery are tender, stirring frequently.
  
  Squeeze pouch of rice to break up rice; open pouch.
  Measure 1 cup of rice and add to mushroom mixture (reserve
  remaining rice for another use). Cook and stir rice
  mixture about 2 minutes or until heated through. Serve
  with hen halves. If desired, garnish with fresh thyme
  sprigs.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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