Cornish Hens with California Wild Rice Stuffing
Serves 4-8 people.
Heat oven to 400°. Combine wild rice, chicken stock, ginger, five-spice and star anise in a medium saucepan. Bring to a boil, reduce to low, cover and simmer for 25 minutes.
Add onion and raisins to rice mixture. Continue to simmer, covered, until rice is tender, 25 to 30 minutes. Drain mixture and transfer to a bowl. Remove and discard star anise and stir in pear and pine nuts.
Spoon one-fourth of the stuffing mixture into each hen cavity. Tie legs together with kitchen twine and place hens in a roasting pan large enough to fit all four without crowding. Roast for 15 minutes.
Meanwhile, in a small bowl whisk together hoisin, plum sauce, soy sauce, sherry and sesame oil. Reduce heat to 350° and continue to roast hens, basting occasionally with glaze, until juices run clear when pierced between the leg and thigh, about one hour. Let rest 5 minutes before cutting.
Compliments of California Wild Rice Advisory Board
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