Ingredients
2-1/4 cups reduced-sodium chicken broth2/3 cup uncooked wild rice1/4 cup chopped onion1/4 cup chopped celery1 teaspoon olive oil1 garlic clove, minced1/2 cup chopped dried apricots2 tablespoons chopped almonds1 cup apricot nectar, divided1/2 cup sweet white wine or apple juice, divided1/4 teaspoon plus 1/8 teaspoon salt, divided1/4 teaspoon poultry seasoning1/4 teaspoon pepper, divided2 Cornish game hens (20 to 24 ounces each), cut in half1 teaspoon white balsamic vinegarDash ground cinnamon
Preparation
In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice.
Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°.
In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice.
