Omar Khayyam Game Hens
(A loaf of bread, a jug of wine, and thou .The Rubaiyat)
2 Cornish Game Hens Washed and seasoned inside and out with salt and pepper. ***This is amazing with Pheasant or Partridge***
1 C. Brown Rice
2Tb. Olive oil.
½ C. Celery Chopped fine.
½ C. Yellow Onion Chopped fine.
1 Large clove garlic minced.
1 Tsp fresh rosemary minced
1 fresh bay leaf, sliced thin then minced
Chicken Stock.
Spices:
1/8 Tsp. Cinnamon (or a 2 cinnamon stick)
4 whole cloves.
½ Tsp. Coriander seeds.
½ Tsp. Cumin seeds.
¼ Tsp. Fresh cracked black pepper
1 Tsp Salt
½ C. Dried cranberries.
¼ C. Toasted slivered almonds OR pine nuts.
¼ C. Dried apricots diced.
¼ stick melted butter.
1 lemon pickle, outside only, minced fine.
¼ C. Chicken stock
Toast spices in a pan (do not toast ground cinnamon!)
Grind the spices.
Heat the olive oil in a pan and add the onion, celery and garlic, cook over medium heat until translucent, add the spices and cook 1 minute more. Add the rice and stir to coat the grains well with oil, add the chicken stock, cover, reduce heat and cook, stirring occasionally until all liquid is absorbed and the rice is tender. Add the bay leaf, rosemary, cranberries, nuts and apricots, stir well to combine.
Stuff the birds with the mixture, secure the opening and bake in a pre heated 450 degree oven for 15 minutes, basting every 5 minutes with the butter. Reduce heat to 350 and continue to cook until the birds are done.
Remove the birds from the pan, place the pan on the stovetop over medium high heat, add the chicken stock to deglaze, then add the lemon pickle, stir well and reduce a bit, serve the pan sauce over the birds.
(A loaf of bread, a jug of wine, and thou .The Rubaiyat)
2 Cornish Game Hens Washed and seasoned inside and out with salt and pepper. ***This is amazing with Pheasant or Partridge***
1 C. Brown Rice
2Tb. Olive oil.
½ C. Celery Chopped fine.
½ C. Yellow Onion Chopped fine.
1 Large clove garlic minced.
1 Tsp fresh rosemary minced
1 fresh bay leaf, sliced thin then minced
Chicken Stock.
Spices:
1/8 Tsp. Cinnamon (or a 2 cinnamon stick)
4 whole cloves.
½ Tsp. Coriander seeds.
½ Tsp. Cumin seeds.
¼ Tsp. Fresh cracked black pepper
1 Tsp Salt
½ C. Dried cranberries.
¼ C. Toasted slivered almonds OR pine nuts.
¼ C. Dried apricots diced.
¼ stick melted butter.
1 lemon pickle, outside only, minced fine.
¼ C. Chicken stock
Toast spices in a pan (do not toast ground cinnamon!)
Grind the spices.
Heat the olive oil in a pan and add the onion, celery and garlic, cook over medium heat until translucent, add the spices and cook 1 minute more. Add the rice and stir to coat the grains well with oil, add the chicken stock, cover, reduce heat and cook, stirring occasionally until all liquid is absorbed and the rice is tender. Add the bay leaf, rosemary, cranberries, nuts and apricots, stir well to combine.
Stuff the birds with the mixture, secure the opening and bake in a pre heated 450 degree oven for 15 minutes, basting every 5 minutes with the butter. Reduce heat to 350 and continue to cook until the birds are done.
Remove the birds from the pan, place the pan on the stovetop over medium high heat, add the chicken stock to deglaze, then add the lemon pickle, stir well and reduce a bit, serve the pan sauce over the birds.
