Soul Food Recipe - Cornish Game Hens with Wild Rice Stuffing

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Cornish Game Hens with Wild Rice Stuffing

Ingredients:

4 Rock Cornish game hens
2 tablespoons chopped fresh sage
1 1/4 teaspoon curry powder
1 teaspoon ground allspice
1 teaspoon lemon pepper
salt to taste
Freshly ground black pepper to taste
2 tablespoons soy sauce
4 1/2 cups water
1 1/2 cups wild rice, rinsed in several changes of water
1/2 cup raisins
1 tablespoon tarragon
1 teaspoon chinese five spice powder
1 teaspoon celery seed
1/2 cup pineapple chunks
1 teaspoon butter
1 11-ounce can mandarin ornages with syrup
1/4 cup maple syrup
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon

Directions:

Preheat the oven to 350 degrees. Wash and dry the hens. In a small bowl, cobine 1 tablespoon sage, 1/8 teaspoon crry powder, allspice, lemon pepper, salt and pepper. Gently pull the skn away from the breast of eac hen, being careful not to tear the skin. Rub the spice mixture under the skin. Gently replace the skin. Rub the soy sauce over the hens.

Place the heans in a roasting pan just large enough to hold them. Add 1/2 cup water to the pan. Cover and roast for 30 to 45 minutes.

In a medium saucepan, heat 4 cups water to boiling. Add the wild rice and raisins. Stir in the remaing 1 tablespoon sage, the remaining 1 teaspoon curry powder, tarragon, fice spice powder, basil, and celery seed. Cook for 45 minutes. Just before the rice is done, add the pineapple and butter. Cover and set aside.

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