Chef Rachel Wieland
-6 ea. Cornish game hen
-3 ea. 12 oz orange juice concentrate (reserve 4 T. for reduction)
-1/2 t. garlic (fresh) (minced)
-1 1/2 T. ginger (fresh) (minced)
-1 T. soy sauce
-2 T. Vegetable oil
-1 c. scallions (chopped)
-1 c Wild rice (to sit hens on)
-1/2 orange sliced thin
To Taste salt and pepper
In a small skillet on medium heat, heat vegetable oil, add garlic and lightly saute. Add soy sauce and cook for 1-2 minutes. Then add ginger and let cook for another 5 minutes. Then add orange juice concentrate and let reduce for 5 minutes.
To prepare hen, preheat grill. Cook hens for 7-10 minutes on each side. While the hen is cooking use the orange juice concentrate to baste the hen. Making sure to coat the hen well. Season each side of the hen after basting. Cook the hen until it reaches an internal temperature of 165 F. degrees.
In a medium sauce pot, place 2 cups of water, 1 t. of salt and bring to a boil. Add rice and let cook for for 15-20 minutes or until tender. Add in 1/2 cup of scallion, reserve rest for garnish.
To plate:
Place rice on plate. Add to the top of rice the cooked hens. Drizzle on reduction, and sprinkle the reserved scallions on top and place orange slices on hen.
