Baked Cornish Hens

• 2-1/4 cups reduced-sodium chicken broth
• 2/3 cup uncooked wild rice
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1/2 cup chopped dried apricots
• 2 tablespoons chopped almonds
• 1 cup apricot nectar, divided
• 1/2 cup sweet white wine or apple juice, divided
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper, divided
• 2 Cornish game hens (20 to 24 ounces each), cut in half
• 1 teaspoon white balsamic vinegar
• Dash ground cinnamon

1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
2. Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice.
3. Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375u0b0 for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180u0b0.
4. In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice.

chicken broth, wild rice, onion, celery, olive oil, garlic, apricots, almonds, apricot nectar, sweet white wine, salt, poultry seasoning, pepper, cornish game hens, white balsamic vinegar, ground cinnamon

Taken from www.tasteofhome.com/recipes/baked-cornish-hens/ (may not work)