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Prairie Flavors Content! Spreading Christmas By Laura Araujo


Cornish Hens with Cranberry Rice Pilaf Serves 4


For the rice: ✓ 2 teaspoons olive oil ✓ 1/3 cup diced onion ✓ 1/3 cup diced celery ✓ 1 clove garlic, minced ✓ 3/4 cup long grain/wild rice mix


✓ 1 1/2 cups low-sodium chicken broth ✓ 1/3 cup dried cranberries


For the hens: ✓ 2 cornish hens ✓ 1/2 teaspoon sage ✓ 1/2 teaspoon thyme ✓ 1/2 teaspoon marjoram ✓ 1/2 teaspoon allspice ✓ 1/2 teaspoon black pepper ✓ 1/2 teaspoon kosher salt


Cranberry-Brie Bites Photos by Laura Araujo


Cranberry-Brie Bites


For the sugared cranberries: ✓ 3 cups granulated sugar ✓ 2 cups water ✓ 12 ounce bag cranberries


For the Brie bites: ✓ Round butter crackers ✓ Cranberry jelly ✓ Brie wheel


To make the sugared cranberries, combine 2 cups of the sugar and the water in a medium sauce- pan. Bring the mixture to a boil. Allow it to cool for 5 minutes. Place the cranberries in a large bowl and pour the warm syrup over the cranberries. Cover and refrigerate overnight. The


next day, place the cranberries in a colander and allow them to drain. Process the remaining cup of sugar in a food proces- sor or blender for 1 minute to make the grains fi ner. Place the processed sugar on a baking sheet. When the cranberries have drained but are not com- pletely dry, dump them onto the sugar-covered baking sheet. Tilt the sheet to roll the cranber- ries back and forth through the sugar, until well coated. Allow them to dry for an hour or two before using. Assemble the brie bites, starting with a cracker then a dollop of cranberry jelly, a small slice of brie and a sugared cranberry on top.


To a medium saucepan add the olive oil, onion, celery, garlic and rice. Cook over medium heat for 5 minutes, stir- ring occasionally. When the vegetables are tender, increase the heat to high


and add the chicken broth. Once the liquid boils, place a lid on the pan and reduce the heat to low. Cook for 20 minutes and turn the heat off. Allow the rice to stand, covered, for 10 more minutes. Add the dried cranberries and fl uff the rice with a fork. While the rice is cooking, prepare the hens. Remove any giblets. Rinse the birds well and pat dry with paper towels. Combine the sage, thyme, marjoram, allspice, pepper and salt in a small bowl. Cover the birds with the rub. Work some of the rub under the skin covering the breasts and legs, being careful not to tear the skin. Stuff the cavities of the hens with the cranberry rice. Place the birds into a baking pan and cover it with foil. Bake at 350°F for 1 hour. Remove the foil and continue baking until the tempera- ture of the thickest part of the breast reaches 165°F, approximately 30 more minutes. Remove the birds from the oven and tent with foil. Allow them to rest for 10 minutes. Divide each hen in half lengthwise to serve.


Cheer


Cornish Hens with Cranberry Rice Pilaf


Bonus


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