I made it for Succos. It was a total yum job. This particular recipe, I made in the oven, not the crockpot, but I made an unstuffed CGH in the crockpot which was delicious. I actually combined TWO recipes to get the product I wanted. Here is the recipe for the brown rice pilaf:
BROWN RICE-TOASTED ALMOND-SAUTED MUSHROOM PILAF
INGREDIENTS:
1 tablespoon butter (margarine if using with meat)
1/4 cup onion, chopped
2 tablespoons celery, chopped
1 cup sliced fresh mushrooms
1 cup brown rice
2 cups chicken broth
1/3 cup almonds, toasted, slivered
salt and pepper to taste
DIRECTIONS:
1. Melt the butter in a heavy saucepan (that has a lid).
2. Add the onion, mushrooms and celery. Cook until just soft.
3. Add the rice and cook for 3 minutes, stirring frequently.
4. Add the broth and bring to a boil.
5. Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes).
6. Remove from the heat. Toss in the almonds. Check the seasonings. Serve warm.
And here is the recipe for the Cornish Game Hen. After washing it inside and out and applying the olive oil coating and spices, I stuff it with the brown rice pilaf and lace it up with skewers and unwaxed dental floss.
CORNISH HENS WITH APRICOT GLAZE
INGREDIENTS:
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 2 Cornish hens
• 2 tbsp butter (or olive oil) melted and divided
• 1/4 cup reduced-sugar apricot preserves (can be substituted with sugar-free if desired)
• 1 tbsp honey
• 1 tbsp onion finely minced
• 1/8 tsp ground nutmeg
• 1/8 tsp cinnamon
INSTRUCTIONS:
1. Preheat oven to 350 degrees F.
Prepare Hens
1. Mix the cayenne pepper and the salt together. Rub one-third of the mixture inside of the Cornish hens. Brush the top of the hens with 1 Tbs. of melted butter or olive oil. Sprinkle the remaining salt/cayenne pepper mixture on top of the hens. Place on a rack on a sheet pan and bake, uncovered, for 30 minutes.
Prepare Glaze
1. While the hens are cooking, combine the preserves, the onion, the honey, nutmeg, cinnamon and remaining butter in a saucepan over medium-low heat. Cook until the preserves are melted, stirring occasionally.
Combine
1. After the first 30 minutes of cooking, brush the preserves mixture on the hens and continue to bake for an additional 35-40 minutes, or until a thermometer inserted into the thigh reads 180 degrees F.
2. Remove from the oven and tent with aluminum foil for 5-10 minutes before serving.
Both of those recipes look wonderful!
Thanks so much, my mouth is watering!
Those sound wonderful! And very fancy together. I keep forgetting I can make my rice more interesting by adding stuff to it.