Title: Cornish hen halves and wild rice
 Categories: Poultry, Ceideburg 2
      Yield: 4 Servings
 
    1/4 c  Green onions, sliced
      1 tb Margarine
      1 ts Chicken bouillon granules
    1/4 ts Ground sage
    1/3 c  Wild rice
    1/3 c  Long grain rice
    1/4 c  Carrot, shredded
      2 tb Snipped fresh parsley
      2    Cornish game hens, halved
           -lengthwise (1 to 1/2
           -pounds each)
    1/4 c  Apple juice concentrate
      1 ts Lemon juice
      2 md Apples, sliced
 
  In a medium saucepan, combine green onion, margarine, bouillon
  granules, sage, and 1 1/3 cups water.  Bring to boiling.  Stir in
  wild rice; reduce heat.  Cover and simmer for 30 minutes.  Stir in
  long grain rice, carrot, and parsley.  Cover and simmer for about 20
  minutes more or until rice is done and liquid is absorbed.
  
  In a shallow baking dish, spoon rice mixture into four mounds. Place
  hens on rice mounds; cover loosely with foil.  Roast in a 375F oven
  for 30 minutes.
  
  Meanwhile, in a small bowl combine the apple juice concentrate and
  lemon juice.  Uncover hens; roast for about 35 minutes more or until
  drumsticks can be twisted easily in sockets.  During the last 15
  minutes, add apple slices; brush hens and apples with apple juice
  mixture.
  
  Makes 4 servings.
  
  Posted by Stephen Ceideberg; August 6 1992.