4 Cornish hens (12-16 oz. ea.)
-- thawed
8 oz Pineapple tidbits (in juice)
12 oz Red pepper jelly*
1 tb Butter or margarine
1 c Chopped onions
4 c Cooked brown rice
3/4 c Currants
3/4 c Chopped macadamia nuts
1/2 c Chicken broth
1 tb Diced crystallized ginger
--OR up to double amount
Remove giblet packet from hens; rinse hens with cool water. Drain; set
aside. Drain pineapple well reserving juice. Place juice in small
saucepan with jelly. Heat over low heat until jelly melts, stirring
occasionally. Cook onions in butter in large skillet over medium-high
heat until tender. Add rice, reserved pineapple, currants, nuts, broth,
and ginger; heat thoroughly.
Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks,
soaked in water, to enclose filling. Place hens breast side up in
roasting pan on rack coated with cooking spray. Baste with jelly mixture.
Roast at 400 degrees F. for 10 minutes; reduce oven temperature to 350
degrees F. [and] continue roasting for 1 hour or until internal
temperature registers 180 to 185 degrees F., basting every 30 minutes with
jelly mixture. Cover remaining stuffing and bake during last 30 minutes
with remaining rice.
Makes 6 to 8 servings.
*Substitute red currant jelly for red pepper jelly, if desired.
Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
