| 1 | 10.5-ounce pouch Fall River fully cooked Wild Rice |
| 1 cup | Brown Basmati rice, cooked |
| ¼ cup | Dried cranberries |
| ¼ dup | Maple sage ground breakfast sausage, cooked and crumbled |
| ½ cup | Red apple, unpeeled, diced |
| ½ cup | Celery, diced |
| To taste | Salt and pepper |
| 4 | Cornish Game Hens |
| 2 | Oranges, juiced |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Lemon pepper |
| ½ teaspoon | Dried oregano |
| ½ teaspoon | Sea salt |
|
Preheat oven to 350 degrees.
Combine wild rice, Basmati rice, cranberries, sausage, apple, celery and salt and pepper. Stuff game hens. Close with toothpicks.
Place game ens in a 10x13" glass or Pyrex baking dish. Squeeze orange juice over game hens. Sprinkle seasoning over game hens.
Bake for 1 hour or until meat is no longer pink next to the bone. Remove from oven and serve with any extra rice stuffing.
Recipe courtesy of Marla Clark, Moriarty, New Mexico. |
