Cornish Hen with Wild Rice and Apple Glaze - The Aussie Gourmet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice in the chicken broth and oil for 40 minutes with the lid on. After it has cooked remove from heat and let stand for 5 – 10 minutes with the lid on then fluff with a fork.

Step 2

Heat a skillet with 1 tablespoon of olive oil and sauté celery, onion, mushrooms and garlic until soft. Add teriyaki and soy sauce. Remove from heat. Fold in the rice into the vegetables until well mixed. Set aside.

Step 3

Preheat oven to 375 degrees.

Step 4

Place hen halves, cut side down on a baking sheet covered with parchment paper and season with salt and pepper.

Step 5

Place rice mixture under the skin of the Cornish Hen making sure it is well stuffed and not tearing through the skin.

Step 6

In a small saucepan combine apple juice, cornstarch, brown sugar, and cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for another minute. Remove from the heat.

Step 7

Brush hens with glaze and cook for 40 minutes basting after 20 minutes.

Step 8

Mix well, pour over crushed ice.

Step 9

Garnished glass with a pineapple wedge, a cherry, and a straw.