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Cornish Hens w/Wild Rice & PineNut Pilaf




Source of Recipe


Easy Home Cooking


List of Ingredients




3 ounces uncooked wild rice
4 Cornish Hens (about 1 1/4 lbs each)
1 bunch scallions, trimmed and cut into 2 inch pieces (green and white parts)
3 tbsp olive oil, divided
3 tbsp soy sauce
1/3 cup pine nuts, toasted
1 cup chopped onion
1 tsp dried basil leaves
2 medium garlic cloves, minced
1/2 tsp salt
black pepper to taste

Recipe



Preheat oven to 425°. Cook rice according to package directions.

Place hens on a rack in a roasting pan. Stuff with equal amounts of scallions; roast 15 minutes. Meanwhile combine 1 tbsp of the oil with the soy sauce. Divide into 2 small bowls. After the 15 minutes, baste hens with half of the soy sauce mixture; roast 15 minutes more or until breast reaches 170° and juices run clear. Baste with remaining soy sauce mixture; remove from heat and let stand.

Place a large skillet over medium-high heat until hot; add pine nuts. Cook 2 minutes or until golden, stirring constantly. Set aside on a plate.

To the same skillet, add 1 tbsp of the oil, onion and basil; cook 5 to 6 minutes or until richly browned, stirring frequently. Add garlic and cook 15 seconds, stirring constantly. Remove from heat, add cooked rice, pine nuts, jalapenos, the remaining 1 tbsp oil and salt. Toss gently but thoroughly to blend. Place on a serving platter; arrange Cornish hens on top. Sprinkle with black pepper if desired.