0/5
(0 Votes)
Ingredients
- 2 1/2 cups chicken broth
- 1 cup Uncle Ben's Converted Brand Rice
- 1 cup plain low-fat yogurt
- 1/2 cup currants
- 1/4 cup toasted pine nuts or slivered almonds
- 1/4 cup sliced scallions
- 2 1/2 T orange liqueur
- 1 1/2 t grated orange peel
- 1/4 t ground allspice
- 1/4 t ground cinnamon
- 6 Rock Cornish hens (1 to 1 1/4 lbs each)
- 1 t salt
- 1/2 t freshly ground pepper
Preparation
Step 1
Bring broth to a boil in medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in 1/2 cup of the yogurt, currants, pine nuts, scallions, liqueur, orange peel, allspice and cinnamon.
Preheat oven to 350 degrees.
Stuff hens with rice mixture, using a scant 3/4 cup for each hen.
Place hens on rack in large shallow roasting pan. Sprinkle with salt and pepper. Brush with 1/4 cup yogurt. Bake 45 minutes. Brush hens with remaining 1/4 cup yogurt and continue baking 35-40 minutes or until juices run clear when hens are pierced with a fork.
551 Calories
62 g Protein
41 g Carbs
13 g Fat
840 mg Sodium