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ASIAN GLAZED CORNISH HENS and WILD RICE

from Troy Gentry (Montgomery Gentry) and his wife Angie
Cornish Hens
Ingredients:


1 ½  Tablespoon soy sauce
1 ½  Tablespoon teriyaki sauce
1 Tablespoon honey
2 teaspoons fresh lime juice
1/8 teaspoon ground ginger
1/2 teaspoon black pepper
1 garlic clove, minced
2 (1 1/2 lb) Cornish hens
 
Directions:

1. Combine first seven ingredients in a large zip lock bag. Add hens, making sure that the marinade is worked into the hens. Chill 8 hours.

2. Remove the Cornish hens from the bag, reserving the marinade. Tie the ends of the legs together and place on a lightly greased rack in a roasting pan. Bring marinade to a boil in a small saucepan, remove from heat.

3. Bake the hens at 400 degrees for about 1 hour, 15 minutes, or until cooked through, basting occasionally with the marinade. Cover loosely with foil after 1 hour to prevent browning.

4. Remove from oven and let sit, covered with foil, for 15 minutes or so.

 
Wild Rice:
Ingredients:


1 (14 oz) can chicken broth
3/4 cup water
1 (6 oz) pkg long grain wild rice mix (discard seasoning packet)
3 Tablespoons chopped walnuts
vegetable cooking spray
1/2 medium red bell pepper, chopped
1/2 small onion, chopped
1 cup sliced fresh mushrooms
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

Directions:


1.  Bring broth and 3/4 cup water to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 30 minutes.

2.  Sauté walnuts in a large nonstick pan with cooking spray on medium-high heat for a few minutes, just until they are fragrant. Do not burn. Remove toasted walnuts from pan and set aside.

3.  To the hot pan add red pepper, onion, mushrooms, and garlic and sauté for 5 minutes or until tender. Stir in the rice, salt, pepper, and sprinkle with nuts. Serve with Asian Glazed Cornish Hens, or with the entree of your choice.