Game Hens with Fruited Rice
List of Ingredients
4 game hens, rinsed and dried
3 cups cooked wild and white rice mixed
1 tablespoon olive oil and/or butter
2 onions, chopped
2 stalks celery, chopped
1 red bell pepper
3/4 cup toasted walnuts
1 cup dried cranberries or sour cherries
3-5 small Thai chiles (opt.)
Juice and zest of 1 orange
2 cloves garlic, minced
1 pear, cored and diced in 1/2” dice
1 can pineapple slices and juice
1/2 bottle Thai sweet chile sauce
Sauté onions, celery, garlic, and peppers in olive oil. Add pear and sauté until softened. Add remaining ingredients. Toss well and stuff hens. Generously salt and pepper hens.
Brush about 1/3 of the Thai sweet chile sauce over hens. Roast hens at 350 degrees for about 20 minutes. Drain pineapple into baking dish. Spread pineapple slices over hens (about 2 slices per hen). Brush on 1/3 more sauce. Roast 20 minutes more. Add remaining sauce. Roast until tender, about 30 minutes more.
Pour pan juices into large skillet. Either reduce or thicken with cornstarch-water mixture.
During last half hour of roasting, bake any extra rice dressing in a foil-covered casserole. Remove foil last 10 minutes.
Recipe
We love sweet-hot combinations. This turned out very well but it may well be too spicy for most palates. The rice stuffing can be a vegetarian meal by itself. Add some cooked or canned black beans to complete the protein, if desired.
The Thai sweet chile sauce is available at many Asian markets. It's one of our favorite Oriental sauces and, like commercial spaghetti sauce, often good enough to not bother making your own.
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