Serves: 6
Total Calories: 523

1 cup orange juice concentrate
2/3 cup white wine
1/3 cup soy sauce
1 tablespoon ginger root minced
1 tablespoon brown sugar
3 Cornish hens (1 to 1 1/4 lb. each), halved
1 1/2 cups white rice uncooked regular
1 1/2 cups orange juice concentrate
1/2 teaspoon salt
1/3 cup almonds sliced
2 tablespoons butter or margarine
3 green onions thinly sliced
1 tablespoon cornstarch
1 (11-ounce) can mandarin orange segment drained
Parsley sprigs

In a shallow glass dish, mix orange juice, wine, soy sauce, gingerroot and brown sugar.

Place hen halves in marinade, pressing down firmly to completely cover. Cover and refrigerate for 12 to 24 hours.

About 1 1/4 hours before serving, preheat oven to 450°. Grease a 13 x 9 x 2-inch baking pan. Mix rice, orange juice and salt in baking pan. Place hens, cut-side down, in rice mixture reserve marinade. Cover and bake for 45 minutes. Uncover and bake 10 to 15 minutes longer or until rice has absorbed all liquid and hens are well browned.

While hens are baking, in a small skillet over medium heat, sauté almonds in butter or margarine for 2 to 3 minutes or until almonds are golden. Add green onions and sauté for 2 to 3 minutes or until onions are limp but still green set aside.

In a medium saucepan, mix reserved marinade and cornstarch until smooth. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened.

Transfer hens to a platter. Stir nut mixture and 3/4 cup of the orange segments into the rice mixture. Mound rice on platter or in a separate serving bowl.

Spoon some sauce over hens. Garnish platter with remaining orange segments and parsley. Serve remaining sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 523
Calories from Fat: 67

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