Serves: 6
Prep Time: 110 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American, African, Moroccan
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | Rock Cornish game hens |
| 1 | cup plain lowfat yogurt |
| 1/2 | cup currants |
| 1/4 | cup green onions sliced |
| 1/4 | cup pine nuts |
| 1 1/2 | tsp. orange peel grated |
| 2 1/2 | Tbsp. orange flavored liqueur |
| 2 1/4 | cups chicken broth |
| 1/4 | tsp. ground cinnamon |
| salt and pepper to taste |
| 1/4 | tsp. allspice |
Instructions
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.
2. Stir in ½ cup of the yogurt, and currants, pine nuts, green onions, liqueur, orange peel, allspice and cinnamon.
3. Preheat oven to 350°F.
4. Stuff hens with rice mixture, using a scant 3/4 cup for each hen. Place hens on rack in large shallow roasting pan.
5. Sprinkle with salt and pepper. Brush with ¼ cup yogurt. Bake 45 minutes.
6. Brush hens with remaining ¼ cup yogurt and continue baking 35 to 40 minutes or until juices run clear when hens are pierced with a fork.
